Chicken enchiladas

Mexican food is one of our favorites. You can use mild or spicy sauces depending on your taste buds. We like it with some 'kick'. I used left over chicken breasts but I have also used a whole ready to eat chicken from the deli and shredded it. You can substitute the chicken with shedded beef or pork. This is a quick and easy supper.

8 large flour tortillas

4 cups cooked shredded chicken

1 cup green salsa

1/2 cup sour cream

1/2 cup guacamole

1 cup grated cheddar cheese

1/4 cup sliced green onions

1 cup chopped tomatoes

Shred chicken and stir in remaining ingredients. Lay your 8 tortillas on the counter and divide the chicken mixture between them. Make a pile on the middle of each one and roll over and fold so the filling stays in and you have 8 wraps. Place in a 9X13 pan.

TWO SAUCES

1 package enchilada sauce-make as directed on package (this is on the Mexican food isle at your grocer)

Pour over wrapped tortillas.

For the second sauce mix together:

1 10 oz can RO TEL (this is diced tomatoes & green chilies - if you can't find them just use a can of diced tomatoes and add some green chilies or just a bit of chunky salsa)

1/2 cup Velveeta cheese

Microwave for 1 minute at a time until the cheese is melted. Pour this over the other sauce.

Sprinkle generously with Tex Mex cheese or cheddar.

Bake at 350 for 30-40 minutes. Garnish with peppers and a sprinkle of green onions, and extra sour cream.

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