Chicken Chili Enchiladas

Serving Size: 8

Ingredients:
1 lb. boneless chicken breasts, cut into small pieces
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
18 small corn tortillas
1 small can green chilies
2 cups shredded Monterey Jack cheese
1 16 oz. can red enchilada sauce
1/2 fresh cilantro, chopped

Directions:
1. Preheat oven to 350 degrees.
2. In a medium sized skilled heat up olive oil and cook chicken over medium heat. Season with garlic powder, cumin and chili powder.
3. Microwave tortillas for 30 seconds. Fill tortillas with chicken, green chilies and a small amount of cheese. Roll and place seam down in baking dish.
4. Pour enchilada sauce on top and sprinkle remaining cheese on top.
5. Bake for 30 minutes.
6. Garnish with fresh cilantro and serve with a fresh salad.

photo by mary_thompson