Chicken Enchiladas

Whenever I have leftover chicken, rice, or beans, this is my go to meal.  It is a quick and easy meal that you can throw together in no time! 

Serves: 4 Enchiladas
Source:  Miss J

1 - 1 1/2 cup Trader Joe's Enchilada Sauce
4 whole wheat tortilla soft shells

1 bell pepper (any color)

3/4 onion

1 cup chicken (cooked and shredded)
1/2 cup salsa (any kind)

shredded cheddar cheese

1 cup brown rice (cooked)

1/2 cup sour cream

Vegetarian option: (substitute in for chicken)
roasted corn
refried beans or black beans

Sour cream sauce:
2 oz of Velveeta cheese (approximately 1/4 cup)
1/4 cup of sour cream
1/2 tsp ground red pepper (more or less depending on desired spice)

Preheat oven to 400 degrees. Dice up onions and bell pepper.  In a skillet, saute onions and bell peppers in olive oil until tender.  Set aside. Pour enchilada sauce into a shallow bowl.  With a basting brush, coat both both sides of the tortilla with enchilada sauce.  Layer 1/4 of the rice, chicken, sour cream, salsa, cheddar cheese, and enchilada sauce (1 tsp approximately).  Wrap tortilla and flip over so overlapped side is face down in a 9 x 5 inch baking dish (glass).  Repeat this step three times for a total of four tortillas.  Top enchiladas with extra cheese if desired (Moe lives for cheese and is always adding it when I'm not looking to recipes).  Place in oven and bake for 20 minutes or until hot and bubbly.  While enchiladas are cooking, mix sour cream, Velveeta, and ground red pepper in a bowl.  Heat up in the microwave to serve on top of enchiladas once they come out of the oven.  Serve immediately!

Notes:  I often times will make two vegetarian enchiladas with corn and beans and two chicken ones for Moe.  I have also made this recipe with squash or zucchini if I am out of bell peppers. 

Ratings:
Moe, 9 out of 10
Miss J, 9 out of 10