CHICKEN & VEGETABLE ENCHILADAS
or 2 whole boneless breasts cut into tenders
can sweet corn
Sharp White Cheddar
Make sauce and stir occasionally while making enchiladas.
First saute the chicken over medium high heat in olive oil and butter, about 3-4 minutes a side until it starts to brown. Remove to plastic cutting board.
Add the chopped vegetables to same skillet and cook until soft. Add corn and cook 1 minute. Dice or shred chicken and add back to pan.
Add Velvetta cubes and stir to melt and blend. Cook about 1 more minute.
Lay out tortillas on a clean work surface and divide mixture among them.
Sprinkle with a little cheese.
Pour about 1/4 of the sauce in the bottom of an oil sprayed casserole dish.
Roll up filled tortillas, and add enchiladas, tucking ends in and squeezing enchiladas together for a tight fit in the pan. Pour remaining Enchilada sauce over all and top with remaining cheese.
Cover and refrigerate for up to 48 hours.
Bake for 30 minutes at 350, then uncover and bake 15-30 minutes more until hot through out, bubbly and cheese is melted.
Let sit 5 minutes to set before serving. Cut into square for easier serving. Serves 4-8
Note: A can of black beans, drained and rinsed, would be a great addition to this recipe
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