Enchiladas

Pictured: enchiladas topped with cilantro.

Original recipe from Angela's Awesome Enchiladas.

Ingredients:

• 1 T oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 pepper, diced (or one 3-oz can chopped green chilis)
• 1-2 c frozen (or 1 can drained) corn
• 2 1/2 T taco seasoning
• 1 t bouillon 
• 1 T lemon juice
• 1 c sour cream, plus more
• 1-2 c cooked chicken, diced
• 1-2 c cooked beans or quinoa (or 1/2 of each)
• 8 (12 inch) flour tortillas
• cheddar cheese shredded to taste
• 1 (10 ounce) can enchilada sauce
• optional toppings: fresh tomatoes, olives, greens

Directions:

1. Preheat oven to 350.
2. In a medium, non-stick skillet over medium heat, warm oil. Sauté onion, peppers, and garlic. 
3. Add seasonings, lemon juice, and 1 cup sour cream and stir well. Mix in chicken and beans or quinoa. Heat through.
4. Spread about 1/4 c sour cream across bottom of pan. Roll even amounts of the mixture into the tortillas. Arrange in a 9x13 inch baking dish. Cover with ench sauce and cheese to taste. 
5. Bake uncovered 20 minutes. Cool 10 minutes before serving. Top each serving with chopped tomatoes, olives, and/or ripped greens.