Chicken Enchiladas and Salad

This recipe is open to many interpretations: you can season the enchilada filling however you want! I am writing down the spices that I used, but have fun with it.

Ingredients

Leftover shredded chicken from chicken soup day

1 cup cooked rice

1 can black beans, drained and rinsed

3/4 can kernel corn, drained

Spices of choice: I used chili powder, cumin, onion salt, garlic powder, paprika, pepper

6 large flour tortillas

1 jar salsa

1 small container sour cream

About 2 cups shredded cheddar cheese

1/2 head iceberg lettuce, cut for salad

Vegetables of choice for salad

Salad dressing of choice

1) Preheat oven to 375. Put chicken in a large, microwave-safe bowl and reheat for 1-2 minutes on high to take the chill off. Mix in rice, beans, and corn, and the spices that you are using. Do a lot of tasting to check if you want to add more of certain spices. Please note that you are only using half of the filling for this dinner. The rest will be put in the taco pizza dinner Friday.

2) Very lightly grease a 9x13" pan. Take a tortilla, put a large spoonful of salsa in the middle and top with a generous amount of chicken filling. Sprinkle in some cheese and wrap both sides towards the middle. Lay seam side down in the baking dish. Repeat with other 5 tortillas.

3) Top with the remainder of the salsa and cheese. Bake in the oven about 15 minutes, until cheese gets all melty and they are heated through.

4) Toss lettuce, vegetables and dressing together and serve salad on the side with the enchiladas.