Chicken Enchiladas

One of our favorite dinners is enchiladas.  We do love our regular recipe with the red sauce and turkey and pork, but this has also become a easy favorite.  Please forgive the picture I let the broiler get the best of me.  They still tasted delicious regardless!  This recipe was simple and yummy!  I found this recipe over the summer from Budget Bytes blog.  Not only does she have some really yummy recipes, but she tells you how much they can cost per serving and for the whole dish.  I thought that was a nice bonus!

 Chicken Enchiladas

Ingredients:
1 lb. Chicken breast
1/2 tsp garlic powder
1/2 tsp cayenne powder 
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
8 oz. sour cream
2 cups shredded mozzarella
1 can (8 oz.) green chilies
10 small tortillas
1 can (15 oz.) green enchilada sauce 
1 medium tomato (optional)
3 sliced green onions (optional)

Preheat oven to 350.  Cook chicken meat sprinkle with garlic, cayenne, cumin, salt, and pepper.  While cooking the chicken mix together in a separate bowl the sour cream, mozzarella, and green chilies.  Dice the chicken meat and combine with sour cream mixture.  Grease a 13x9 casserole pan and start filling the tortillas and with one spoonful of chicken mixture each and roll.  Place in the casserole dish seam side down.  Repeat until filling is all used up.  Pour the enchilada sauce over the top of the tortillas and bake for 30 minutes.  After 30 minutes of baking take 1 cup cheese and sprinkle the top and set to broil for 5 minutes or until turns a light brown.  (Keep an eye on that broiling!)  Sprinkle with green onions and tomatoes to finish off the dish.

Dig in...I add more sour cream when eating!