Chicken Enchiladas:
Cooked Chicken Thighs
2 onions, sliced
1 can of olives, sliced
1/2 cup frozen corn
1/2 cup canned enchilada sauce
Saute together, then roll in corn tortillas. Pour 1/2 cup of the enchilada sauce into a cake pan that has been sprayed with non-stick spray. Place rolled tortillas, seam-side down, in pan, top with more sauce and a generous sprinkling of cheese, then bake at 400 until hot, bubbly and browned on top.
We served it with rice mixed with black beans, frozen corn and salsa. MMMMMMM!
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