Chicken Enchiladas

Ingredients:
1 tbsp Oil
1 Red Onion, chopped
2 Garlic Cloves, minced
Salt + Pepper
2 tsp Garlic Powder
2 tsp Cumin
1 tsp Mexican Spice Blend
1 small Orange, Red, and Yellow Bell Pepper, chopped
1/2 Jalapeño, diced
1 can Green Chiles
1/2 cup Corn
1 Rôtisserie Chicken, shredded
2 tbsp Sour Cream
30 small flour Tortillas
2 large cans Enchilada Sauce
1 cup Mexican cheese blend

Instructions:
In a medium sauce pan on medium heat, heat oil and add the onion. Sauté for 3 mins then add the garlic. Sauté for another minute. Add the salt, pepper, garlic powder, cumin and Mexican spice blend and mix. Add the bell peppers and jalapeño and sauté for 2 minutes. Add the green chiles and corn and stir to combine. Take off the heat and put in a large bowl.

Preheat oven to 350 degrees. Add the chicken and the sour cream to the filling mixture and combine. In two large baking dishes, add a ladle of enchilada sauce to coat the bottom of the pan. Take a tortilla and add 2-3 tbsp of filling and wrap, then place seam side down into pan on top of sauce. Repeat with the rest of the filling and tortillas. Top the enchiladas with more sauce and cheese. Bake for 20-30 minutes until cheese is golden and bubbly. Enjoy!