Green Chicken Enchiladas

I got the idea for this from lunch at the Corner Bakery (with Jennie) and a new recipe in Better Homes & Gardens....

2 T olive oil

1 1/3 pounds chicken tenders, diced

1 can chopped green chiles

2 cups (ish) salsa verde (green salsa)

8-10 soft shell tortillas (I like flour, but whatever your favorite is...)

2 cups shredded cheese

Saute the chicken in a olive oil. When cooked (about 10 minutes) add chiles and salsa. Warm. Spray cooking spray lightly, or grease with olive oil, a 9x13 baking dish. Spoon chicken mix into tortillas. Top with some cheese. Roll. Top the entire dish with cheese, if any left. Broil for 7-10 minutes in oven.

2 plum tomatoes, diced

1/2 burmuda (red) onion, diced

1/2 c frozen corn (or canned), thawed

cilantro, chopped (optional)

salt and pepper (optional)

Add together and spoon on top of enchiladas. Garnish with sour cream if desired.

This is fast, fresh, probably a little healthy and most of all, delicious!