GREEN CHILE CHICKEN ENCHILADAS

Tex Mex style enchiladas are a smoky, cheesy way to use up your leftover chicken (feel fee to substitute tofu, shrimp, beans, etc). Their combination of protein, veggies and whole grains are quite the comforting, satisfying combination.

INGREDIENTS
2 1/2 cups shredded chicken
1/4 cup onions, diced
1/4 cup green chiles, diced
1 cup cheddar jack cheese, shredded, separated
1 teaspoon fresh lime juice
8 corn tortillas (or whole wheat)
Nonstick cooking spray
1 1/2 cups enchilada sauce (homemade or store-bought)
Topping options: fresh cilantro, fresh chives, avocado, jalapeño peppers

PREPARATION
Preheat the oven to 350 F. Coat a 2-quart size baking dish with cook spray. Spread a thin layer of sauce on the bottom of dish. Combine the shredded chicken, onion, green chiles and half of the cheese in a bowl and set aside.

Place tortillas on a microwave-safe plate. Cover with a damp paper towel and heat in microwave for about 40 seconds. Fill tortilla with about 1/4 cup of filling. Then roll it up and place seam side down in the baking dish. Repeat with all of the tortillas and filling. Pour the sauce over the tortillas, using a spoon to spread it evenly. Top with remaining cheese. Bake for 20 minutes or until bubbly. Makes 4–5 servings.