Chicken Veggi Enchiladas by shannon

Chicken Veggie Enchiladas
2 Large Red Bell Peppers
2 Large Zucchini squash
1 full package of frozen yellow corn
1 Large can of Las Palmas Red Enchilada Sauce (you can pick the heat rating)
3 Chicken Breasts (boneless and skinless)
2 cups or so of cheddar cheese
Steps:
1. Cook Chicken in oven, then let cool till its able to be cut or pulled apart.
2. Dice up the bell peppers into tiny cubes (no seeds)
3. Grate the zucchinis.
4. Mix Corn, Peppers, and Zucchinis all together in frying pan and cook for 15 min. (add a little water and let it steam off, to help the cooking) Stir enough so it doesn’t burn the bottom pieces)
5. Once done cooking drains excess water from veggies.
6. Add about 1/3 to half of the can of enchilada sauce. (make sure to shake well before opening)
7. Add the pieces of chicken to the mixture.
8. Next get flour or fried corn tortillas for the pan. For flour place about 2 or 3 spoon-full of mixture into them add some cheese and roll like a burrito. For corn place a full layer of tortillas on bottom spread and even layer of mixture on top and then add some cheese. Repeat both until pan is full.
9. Pour the sauce on top of the enchiladas, then more cheese on top of that.
10. Lastly cover in tin foil and cook for about 20-30 min (until cheese melts) then remove foil and leave in oven for 5 more min so the cheese gets a little bubbly.
11. And now ENJOY!