Chicken and Cheese Enchiladas

Ingredients

2 tbsp olive oil

1/2 sweet onion, chopped

1 cup frozen corn

1 tsp cumin powder

1 tsp oregano, dried

pinch cayenne

salt and pepper, to taste

2 cups chicken, cooked (rotisserie chickens work great!)

1 jar salsa verde

2 cups Monterey Jack cheese

6 flour tortillas

Directions

Preheat oven to 350 degrees.

Heat oil in a pan over medium high heat, sauté onion until onion is soft, stirring occasionally. Next add, frozen corn and spices, continue to cook until corn is soft. Then add shredded chicken.

In a medium sized bowl combine chicken mixture and 1 1/2 cups shredded cheese. Stir and set aside.

Coat the bottom of a 9 x 13 pan with a 1/2 cup of salsa. Pour the remaining salsa on a large flat plate.

Warm the tortillas in the preheating oven for a few minutes to make them more pliable. Then lay one tortilla in the salsa on the plate, wait a few seconds and then flip so that both sides are coated.

Then add 1/3 cup of chicken mixture and spread into an even line down the center of the tortilla leaving a few inches at the ends. Now, fold the tortilla in half and then slide the top half back about halfway to make a pocket for the fillings. Fold each end in (like you are wrapping a present), and then roll from the bottom (filling side) up to make the perfect roll. Place with seam side down in the prepared baking dish.

Repeat with each tortilla.

Top with remaining salsa (if any) from the plate and 1/2 cup cheese. Bake at 350 degrees for 25 minutes or until cheese is golden.

Serve with avocado salad and black beans.