Southwest Chicken Enchiladas

Ingredients

• Stored cooked chicken breasts
• red & green bell pepper- 1 each, deseeded and diced
• stored diced green onion
• cilantro- 1 bundle, hand-ripped from stems
• queso fresco cheese- 1 round
• green enchilada sauce- 1 28oz. can
• corn tortillas, small- 1 dozen (or flour)
• Staples
• Cinnamon- 1 tspn
• Chili powder- 1 tspn
• Paprika- 1 tspn
• toothpicks

Instructions

1. Preheat oven to 350 degrees
2. Place chopped cooked chicken into large mixing bowl
3. Add half of red and green diced bell pepper and diced green onion
4. Add half of cilantro and half of cheese, hand crumbled
5. Add cinnamon, chili powder and paprika
6. Top with 1/3 can of enchilada sauce; mix well
7. Assemble enchiladas in long baking dish by spooning mixture in center of each tortilla and folding each side securing with a toothpick
8. Pour remaining enchilada sauce over the top, then top with remaining cheese (crumbled by hand) and remaining diced bell peppers
9. Remove toothpicks and bake until cooked thoroughly, approximately 15-20 minutes

Ingredients

• stored cooked rice
• black beans- 1 15oz. can, drained
• corn- 1 small 7oz. can, drained
• diced tomatoes with green chiles- 1 14oz. can
• Staples
• canola oil- 3 tablespoons
• cinnamon- 1 tspn
• paprika- 1 tspn
• garlic salt- 1 tspn

Instructions

1. Heat oil in large non-stick skillet over medium-high heat
2. Add cooked rice, cinnamon, paprika, garlic salt, drained beans, drained corn and tomatoes
3. Sauté until rice is tender and begins to brown, approximately 5 minutes