Enchilada/Taco Chicken

Also known as "Mexican Chicken" by some.  This is an easy baking dish that's packed full of flavor and cheesy goodness.  Serves two, but can be doubled to serve more.

2 boneless skinless chicken breasts, pounded thin
1 packet taco seasoning
1/4 onion, chopped
1/2 red pepper, chopped
1 cup green enchilada sauce
4 taco sized corn tortillas, chopped
2 oz shredded cheese (we used Mexican blend)
Salsa
Sour cream

Directions:

1.  Brush the chicken breasts with a little olive oil.  Take a few pinches of the taco seasoning and sprinkle over both sides of the chicken.  Grill chicken for about 6 minutes on each side, or until no longer pink.  Keep an eye on them because over-grilling = dry chicken.

2.  Remove chicken from grill and set aside.  Place the red pepper and onion at the bottom of an 8 by 8 inch glass pan in an even layer.  Preheat the oven to 350 degrees and place the pan in the oven while it is preheating.  This will make the veggies more tender and less crunchy.

3.  Chop the chicken into bite-sized pieces.  Add chicken, enchilada sauce and 3 tablespoons of taco seasoning in a mixing bowl and stir until well combined.  Once the oven is preheated, remove the pan and stir the veggies into the chicken mixture.  Be sure to use oven mitts with the hot pan!

4.  Line the bottom of the pan with the tortilla pieces, then pour the chicken mixture on top of it.  Spread the mixture into an even layer and top with shredded cheese.

5.  Cover the dish with aluminum foil and bake for 15 minutes, or until cheese is melted.

6.  Spoon into bowls.  Add sour cream and/or salsa, according to your preference.

Note:  I'm sure you will have leftovers of taco seasoning, enchilada sauce and tortillas that haven't been used.  Just store them for next time or use them in a different Mexican recipe.  Enjoy!