An ICU Fiesta

Not always having time in our busy day, to pee, let alone enjoy a meal. My co workers and I decided to have a Mexican Pot Luck this past Sunday. That way, we could all graze like hungry animals, all day long. When we weren't busy saving lives and making a difference, duh.

Anyways, I made Chicken Enchiladas. Super Easy. Super Tasty.

Recipe-

4 skinless, boneless chicken breasts (prepared and cooked to your liking, and shredded)
Alternative: buy a chicken from your grocer's deli.
8 tortilla shells-  I like whole or ultra grain
1 can red enchilada sauce, mild
1 can black beans, rinsed and drained
1 can whole kernel yellow corn, rinsed and drained
2 cans diced tomato
1 can diced green chilies
1 medium onion, diced
1 package of your favorite taco seasoning
4-8 oz sour cream, I use reduced fat
1 package of shredded Cheddar cheese

1. Preheat oven to 350 degrees.
2. After making, or buying your chicken, shred into pieces and place in large mixing bowl.
3. Add everything else, easy right?
4. Mix.
5. Open tortilla shell, spread mixture in center.
6. Roll tortilla and place in glass baking pan.
7. Repeat, until mixture, and/or tortillas are all used.
8. Pour red sauce, evenly, over all the rolled enchiladas.
9. Cover with tin foil and bake for about 25 minutes, or until sauce is bubbly.
10. Uncover, spread cheese over the top, and bake until cheese is melted.
11. Enjoy, careful, it is probably hot. It did just come out of the oven.

Pairs well with Spanish style rice and veggies. I also like to pair it with a margarita. But not while at work.

My leftovers, yummy