Recipe of the Week: Easy Chicken Enchiladas

When it comes to cheese, I am all about excess.

With just a few more weeks until spring, I am cramming in my semi-while regularly going to the gym because I can still use the excuse that I am only halfway out of hibernation mode. You should do the same this week with today's recipe -- Easy Chicken Enchiladas.

I made this dish for one of my best friends, Megan Duncan, who has also decided to share it with the world as well after she enjoyed it herself.

If there's one thing I love, it's Mexican food. Whether it's authentic Mexican in Los Angeles or Mexican-inspired dishes, it's yummy to me. This recipe has room for creativity so feel free to add more to the ingredients.

Easy Chicken Enchiladas

What you need:

4 chicken breasts cooked and cut into bite-sized pieces

Flour tortillas

Sour cream

Salsa

Enchilada sauce

Green pepper

Tomato

Shredded Mexican cheese

What you do:

Cook the chicken breasts on a skillet, cut into small pieces and set aside. In a separate bowl, mix a medium-sized container of sour cream, a cup of shredded cheese and salsa together.

Place chicken and the mixture into individual flour tortillas and place into a rectangular cooking pan to your liking. Wrap it up and place each in the pan until you have enough to feed the family!

Pour a container of enchilada sauce on top of the tortillas in the pan. Sprinkle as much shredded cheese as you would like on top. Chop the green pepper and sprinkle on top.

Cover the pan with foil and bake for 20 minutes at 350 degrees or until done. Uncover, add diced tomatoes and cook uncovered for another 10 minutes.

Enjoy!

Send your own favorite recipes to Stephanie.Rex@patch.com and we'll post it next Sunday right here at "Recipe of the Week."