Easy Cheesey Enchiladas

-1 can of canned chicken (12.5 oz, we get the Kirkland brand from Costco)
-1/4 c. diced onion (optional)
-1/4 c. diced bell pepper (optional)
-seasonings: salt, pepper, salsa, cumin, cayenne, etc.
-6 flour tortillas (small sized, like for soft tacos)
-butter
-1 can of enchilada sauce (I used Old El Paso brand)
-grated cheddar cheese

Heat oven to 350. Drain water off the canned chicken. In a sauce pan, lightly oil it or spray with pam and then toss in your drained canned chicken. Cook on medium heat until it is warmed through. Season it with what you like.. i used all of the above, but just use what you have on hand. Push the chicken to one half of the skillet, and spray the other half again and toss in the onion and pepper. Cook for a couple of minutes, and then stir together with the chicken. remove from heat. In another skillet, cook your flour tortillas one at a time in about a teaspon of butter for each one.. flip and cook both sides, just until they are soft and heated through. In a small baking dish, spread about 1/3 a cup of the enchilada sauce on the bottom of the pan. Now, roll your enchiladas... lay out a cooked tortilla.. add 1/6 of the chicken mixture, sprinkle with cheddar cheese, and roll up. Lay in the baking dish and continue with the next tortilla. Once all are rolled, pour the remaining enchilada sauce over the enchiladas and sprinkle the top with more cheese. Bake at 350 until cheese is melted and the sauce starts to bubble. Yummy topped with sour cream.

**Side note: I had never cooked with canned chicken until recently.. I just thought it sounded gross. Well Scott bought a case of it at Costco and started making chicken tacos with a can of chicken seasoned with salsa. I couldn't believe how easy and yummy it was! Now we are always stocked up on canned chicken and I can't believe that I didn't find out this secret before! These enchiladas literally take about 15 minutes to prepare and they are so yummy.

-Scott & Rachelle