Weeknight enchiladas

In the mood for Mexican? Drop the phone, forget take-out and head to the kitchen to cook up a fiesta of flavors in one hour flat. This easy recipe for chicken enchiladas will satisfy that craving for Mexican flair in the comfort of your home.

Prepare time is about 25 minutes. Cooking time is about 35 minutes. Makes 6 to 8 servings.

Kitchenware:
- 1 large mixing bowl
- Measuring cups and spoons
- 13 by 9-inch baking dish
- Cutting board
- 1 knife

Ingredients:
- 3 cups chopped cooked chicken
- 8 ounces (about 2 cups) shredded Monterey Jack cheese or queso fresco
- 1/2 cup sour cream
- 1can (41/2 ounce) chopped green chiles of 1/2 cup roasted chiles
- 1/3 cup chopped fresh cilantro
- 1/2 tsp. ground cumin
- 8 (8 inch) flour tortillas
- 1 (10 ounce) can enchilada sauce
- Sour cream, fresh salsa, avocado slices, lime wedges etc. for topping.

Preparation:
1. Preheat oven to 350 degrees. Lightly grease the pan.
2. Stir together the cooked chicken, shredded cheese, sour cream, chiles, cilantro and cumin in the mixing bowl.
4. Once stirred, spoon the chicken mixture evenly over each tortilla.
5. Roll each tortilla.
6. Place each tortilla, seam side down, in the baking dish.
7. Top with enchilada sauce, and more cheese, if desired.
8. Bake for 35 to 40 minutes or until golden brown.
9. Let cool, serve with desired toppings and enjoy!