Tod was really excited about this dinner and couldn't wait.

My empty nest still has a child in it :)

Chicken Enchiladas

Recipe courtesy Tyler Florence of the Food Network with my Changes

• 2 - 13 oz. cans chicken or (1 1/2 pounds skinless boneless chicken breast or rotisserie chicken)
• 1 teas. pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Taco Seasoning
• 1 onion, chopped
• 1 Tb. chopped garlic
• 1 sm. can corn drained (or 1 C)
• 2 cans chopped green chilies (4 oz.)
• 1 (28-ounce) can diced tomatoes
• 1 bell pepper diced
• 1 teaspoon all-purpose flour
• 16-18 corn tortillas (one pkg.)
• 30 oz. (3 cans) enchilada sauce - heat level is your choice, I had two hot, one mild
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: cilantro leaves, chopped green onion and sour cream

Directions

Drain one can of the chicken, then add the drained can and the entire second can into large fry pan. Add pepper, cumin, garlic powder, Taco Seasoning, onion, chopped, chopped garlic, corn, chilis, tomatoes, bell pepper. Stir well to combine. Dust the mixture with flour to help set.

Spray pan with oil.  I used a catering pan, but you could use two cake pans if needed.  Spoon in some enchilada sauce in bottom of pan.  Layer the tortillas in the pan. Spoon all chicken mixture onto the tortilla layer. Cover with the remainder of the tortillas. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, green onion and sour cream before serving. Serve with Spanish rice and beans. I used a pizza cutter to cut the enchilada layers up to look like individual enchiladas. I tried to fold them, but it broke, therefore the layers were born. Serves 8...left overs needed another can of enchilada sauce as the tortillas seemed to dry up the sauce overnight....mmmmm it was very good.