Chicken Enchiladas- a great way to use chicken leftovers

Chicken Enchiladas- on this week's menu
(serves 4)





Ingredients

1. 1 medium sized red onion (sliced)
   
2. 1 green bell pepper (sliced)
   
3. 1 red bell pepper (sliced)
   
4. 1 small white onion (chopped small)
   
5. 1-8 ounce can diced tomatoes in puree (the puree will make the sauce, or else I'd use fresh!)
   
6. a handful of cliantro
7. juice from one lime
   
8. 1 lb. leftover chicken
9. 1/2 c. sharp cheddar (when you use more flavorful cheeses, you won't need as much to satisfy you!)
10. 2 tbsp. sour cream
11. corn tortillas: 4 big or 8 small(optional)
    
    
    

Directions

1. Saute red onion in a hot skillet until tender, about 5 mins
2. Add bell peppers and continue to cook another few minutes, until peppers are cooked through. Set aside in a large bowl
   
   
   
   
3. Meanwhile, make the salsa in a medium bowl by combining chopped white onion with the tomatoes, cilantro and lime juice. Season with salt and pepper, taste and set aside
   
4. Grate cheddar into the large bowl (where the onions and peppers are)
   
5. Shred up leftover chicken and add to cheddar the large bowl
   
6. Add sour cream to taste
7. Season with salt and pepper, and taste to see if it's good
8. Add this mixture to corn tortillas, roll them up and place in a baking pan
9. Top with salsa
10. Bake until warmed through, about 15-20 mins.
    
11. (NOTE if you would like to keep this paleo, you can ditch the tortillas and just make a big salad by putting the ingredients on top of leafy greens- the salsa acts as a dressing)

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