Chicken Enchiladas

My husband and I are crazy for chicken enchiladas. They are easy to cook, tastes so good and you can take them along to work the next day. My husband's cousin sister made these on the fourth of July last year and I have been making these since then. 

Chicken Enchiladas

Chicken Breast: 3-4 pieces

Frozen Corn - 1/2 cup

Red bell pepper - 1, chopped

Jalapeno Pepper - 1, chopped

Garlic - 2-3 cloves, minced

Onion - 1 chopped

Oil - 1 Tbsp

Wheat Tortillas 

Cream Cheese - 2 Tbsp

Green Chile Enchilada Sauce - 1 Can

Mexican Cheese - for garnishing 

Heat oven to 350F. Sprinkle salt and pepper on chicken breast and cook in oven until done. (It normally takes 20-25 minutes)

Heat oil in a pan, add garlic and onion. After onion gets cooked, add chopped jalapeno, corn and bell pepper. Saute until all vegetables get cooked. 

Add some water to cream cheese to make a smooth paste. Remove vegetables from heat and add cream cheese paste to it. Add some cheese if you want, I skipped it. 

Bake until cheese is melted and tortillas get warm and bubbly (15-20 minutes)