Quick and Easy Chicken Enchiladas

They were so yummy last night that we ate them all before I remembered to take my own photo, whoops!

Serves 2-3 unless you eat like the Mountain Man, in which case, serves one and a light eater (me):

1/4 cup of olive oil
6 corn tortillas
1 1/2 cups of shredded chicken (I bought a rotisserie chicken at the store)
1/2 medium yellow onion, chopped
1/2 green bell pepper, chopped
dried oregano
Store-bought enchilada sauce (I bought something kinda gourmet, def. NOT Old El Paso)
cumin, cayenne and chili powder
2 cups of shredded monterey jack cheese


Preheat oven to 350 F

Heat the oil in a heavy skillet over med-high heat. Cook each of the tortillas separately, about 15 seconds on each side until they're soft. Drain on paper towels.

Cook the onion, pepper and oregano in the remaining oil over medium heat until soft, about 5 minutes. Remove from heat. Season to taste with salt and pepper.

Season the enchilada sauce with cumin, cayenne and chili powder to taste.

Lightly brush a glass baking dish with olive oil. Spread enough sauce in the bottom the dish to cover.

Place 2 spoonfulls of chicken in the center of 1 tortilla. Add 1 spoonful of the onion/pepper mixture and then some cheese. Roll up and place seam-side down in the baking dish. Repeat with other 5 tortillas. Spread the rest of the enchilada sauce over the tortillas and then cover with remaining cheese.

Cover with aluminum foil and bake until warmed through and the cheese melts, about 35 minutes.

Serve with sour cream. Yum.