Chicken & Cheese Enchiladas

This is a delicious meal that even our pickiest eaters enjoyed! Chicken & Cheese Enchiladas, it's what's for dinner.

Ingredients

• 10 boneless skinless chicken breast tenders (chopped)
• 2 Tbsp of cooking oil
• 1 Tbsp of cumin
• 1/4 tsp of black pepper
• 1 cup of sliced onions
• 1 cup of sliced red peppers, (green and yellow will work also)
• 2 cups of salsa
• 1 (3) oz can of tomato paste
• 1 cup of water
• 3 cups of thinly shredded Mexican blend cheese
• 6 large tortilla shells

Directions
Preheat oven to 350° degrees.

Prepare a 13" x 9" baking pan by lining it with aluminum foil and spraying it with nonstick cooking oil spray. Set aside.

Add the oil to a large skillet and heat on medium high heat, until the oil is hot. Add the chopped chicken breast and cook for minutes.

While the chicken is cooking, add the salsa, tomato paste, and water to a small pot. Stir until well blended and heat on medium heat for 10 minutes.

When the chicken has cooked for 10 minutes, stir in the cumin and black pepper and cook 10 more minutes.

Add the onions and peppers and cook for 5 more minutes.

When the sauce and chicken are finished cooking, Add the 6 tortilla shells to the prepared baking pan and stand them up side by side. Use 1 cup of the cheese evenly for each shell and then the top with the cooked chicken.  

Close the shells by tightly rolling them up as shown below.

Cover the shells with the prepared sauce. Use as much or less as you prefer.

Sprinkle the remaining cheese on top of each prepared shell.

Cook for 15 minutes and remove them from the oven to cool for 5 minutes. Serve and enjoy!

Makes 4 - 6 servings.

Note: if you prepare this recipe please feel free to post a picture on my Facebook page! Thanks. 

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