EASY CHICKEN ENCHILADAS

Ingredients:

salt & pepper

2 boneless, skinless chicken breasts

1 Tbsp olive oil

1 onion, chopped

1 green bell pepper, thinly sliced crosswise

1 cup frozen corn kernels

1/4 cup lowfat sour cream

1/2 cup fresh cilantro, chopped

4 oz. muenster or jack cheese, shredded (1 cup)

1 cup mild salsa verde (green salsa)

8 tortillas

Directions:

1. heat  oven to 450 degrees. Fill a medium saucepan halfway with water. Bring to a boil; add t tsp. salt. Add the chicken, reduce heat and simmer until cooked through, 10-12 minutes. Transfer to a plate and let cool; shred.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, bell pepper and salt & pepper; cook, stirring occasionally, until tender, 5-6 minutes. Stir in the corn and sour cream. Fold in the chicken, cilantro and 1/2 cup of the cheese.

3. Spread 1/2 cup of the salsa in a sprayed 9×13 baking dish. Roll the chicken mixture in the tortillas (about 1/2 cup per tortilla) and place seamside down in the dish. Top with the remaining salsa and cheese. Bake until beginning to brown, about 10 minutes.