Chicken and Veggie Enchiladas

Finely mince seasonal veggies- onion, red pepper, celery,mushrooms, or whatever you like!

After softening them in olive oil and salt in a skillet, add about 8 Chicken breast tenderloins or 4 boneless chicken breasts to the skillet. Sear both sides, then turn the heat down and had a half can of tomatoes w/jalepeno.

I have frozen spinach with cream on hand as well as plain spinach in the freezer. So whichever you choose is good depending on if you are counting calories.

I simmer all that together for about 10 minutes to make sure the chicken is cooked. Then I remove the meat. I continue to let the liquid cook down from the tomatoes and spinach. I take a meat cleaver and mince the chicken into small bits, then add it back to the skillet. If you want a little more creaminess, a few dollops of cream cheese into this mixture is nice, but don't scorch it. add it last and turn the heat down or off so that it slowly melts and can be stirred into the mixture.

Tortillas are available in Bahrain, or wraps. Enchilada sauce in the NEX is my preference, but you can certainly make your own. I stuff the tortillas and line them up in a 9x12 greased pan (cooking spray).

Pour one can of enchilada sauce evenly over the whole batch, make sure everything is good and wet (that's what she said).
Sprinkle as much cheese as you are comfortable with over the top. Bake in 350 degree oven til the cheese is nice and bubbly and starting to brown just a touch.
Garnish with fresh chopped tomato and cilantro and black olives if you wish. Serve with the local plain yogurt if you are missing sour cream.bon appettit!