Chicken Enchiladas

Ingredients

2 cloves garlic
1 large onion, chopped
8 ounces mushrooms, chopped
2 cans Rotel
Black pepper (to taste)
Red pepper flakes (to taste)
4 chicken breasts, cooked and diced (I marinate ours in Allegro marinade)
2 cups shredded 2% cheddar cheese
8 Tortillas (I use Carb-Balance flour tortillas with 12 grams of fiber, but you can use what you prefer)

Saute the onion and garlic using Pam spray. Add mushrooms.  Add the cans of rotel and both peppers, let simmer until liquid reduces. Take half of tomato mixture and stir in with chicken. In each tortilla, sprinkle some cheese, then spoon 1/8 of chicken mixture into tortilla. Roll up, and place in a 13x9 baking dish. Repeat until you have made 8 enchiladas. On top of the enchiladas, spread the remaining tomato mixture and top with cheddar cheese (cheese is optional). 

Bake at 350 until cooked through.

Our kids have been known to pour all sorts of things on them at one time or another.  We've used taco sauce, salsa, salsa verde, or just nothing.  They are fabulous any way you do them.