Weekend Meal: Chicken Enchiladas

Mexican food is easily one of my favorite to make. It's simple, usually pretty easy, and uses some great fresh vegetables. To garnish these enchiladas you can use your homemade pico de gallo or jar salsa, whichever suits your mood.

• 20 flour tortillas
• 1-2 lbs chicken breast, cubed
• 1/2 tsp each of: salt, pepper, paprika
  
• Shredded Mexican cheese blend
• 1 container (however big, depending on your love/hate of it) of sour cream
• Tomato, lettuce for garnish, if desired
• Cooking spray

Pre-heat the oven to 350 degrees.

Season the chicken with salt, pepper, paprika. Coat a pan with cooking spray and brown. Lay out the tortillas and fill with the chicken and other desired fillings (tomato, lettuce, sour cream, beans etc).

Coat a 13x9 glass pan with cooking spray and lay out your rolled enchiladas. Top with cheese (and pico, if using) and bake for about 15 minutes, or until the cheese is bubbly.