KATHY SCHLAEGER’S CHICKEN ENCHILADAS

KATHY SCHLAEGER’S CHICKEN ENCHILADAS 1 cup of cooked, shredded chicken 1 can of corn, drained 10 oz. can of enchilada sauce 8 oz. shredded cheese (your choice of cheddar, Mexican blend, etc.) 1 - 10 pack of soft taco shells Recipe steps:

■ Preheat oven to 350 degrees

■ Grease a 13-inch by 9-inch pan

■ Combine the chicken with 4 to 6 ounces of the shredded cheese

■ Add about 8 ounces of the enchilada sauce to the chicken and cheese mixture

■ Add corn to the mixture

■ Divide the mixture evenly by spooning it into taco shells

■ Fold up the taco shells and place them into greased pan

■ Top with remaining enchilada sauce and shredded cheese

■ Cook for 30 minutes

Notes:

You can change up the enchilada filling in these ways:

■ Add in a can of drained black beans to the chicken mixture

■ Add rice and spinach to the mixture

■ Swap out ground beef for the chicken

■ Use a combination of the drained black beans and canned sweet potato

■ Use your imagination to mix and match fillings