Chicken Enchiladas

Adam and I could eat Tex-Mex every day it would never, ever get old. So, of course, we love enchiladas. I'm sure you've all seen really complicated enchilada recipes around the web, like this one recently posted by the fabulous Pioneer Woman. Obviously, everything she comes up with is fantastic, but I have a little enchilada recipe that fares much better on the easiness-to-deliciousness scale.



Chicken Enchiladas
{From My Mommy}

Ingredients:
Whole Wheat Tortillas {usually I have two and Adam has three}
Two Chicken Breasts
Shredded Cheddar Cheese
Enchilada Sauce {you can find this ready-to-go in a can or in a seasoning packet that you'd have to combine with tomato paste and water}

Directions:
1. Cook chicken for forty-five minutes at 350 degrees.
2. Dice chicken into small pieces.
3. Fill each tortilla with diced chicken and cheese. Roll and place in a glass baking dish.
4. Spread enchilada sauce over each tortilla. Top with more shredded cheese.
5. Bake at 350 for thirty minutes. We like to have ours with corn and salad.

You can totally customize this recipe however you'd like. I've also made them with black beans before, when I had a vegetarian roommate. My mom always adds peppers to the chicken and cheese mixture. Go crazy!