To go with my Latino story of the day I will go with a meal which has a few Latino flavors. One of my families favourite meals is my chicken enchiladas. Serve these with sour cream, salsa and some fresh guacamole and you can't go wrong.
In a frying pan fry up 3 large chicken breasts. Once cooked, remove from pan, take 2 forks and shred the chicken. Place the chicken back into the pan.
Add to the Pan 1/2 a chopped red onion, 1/2 a green pepper, 1 can of green chilies (which you can find by the taco seasoning in your grocery store), 1 cup of frozen corn, 1 can of chopped tomatoes, 1 can of black beans, a handful of chopped cilantro and 1 minced garlic clove.
Let this cook for a few minutes. Add 1 tbsp chili powder, 1 tsp cumin and salt and pepper to taste. Let this simmer until most of the liquid is absorbed.
Place mixture on fresh tortillas, add a small handful of cheese (I used pepperjack and cheddar)
Fold up both sides and roll. Place the enchiladas in a 9x13 pan which has parchment paper in the bottom. I made 7 large enchiladas altogether but you could make yours smaller or larger.
I saved a small handful of my mixture which I placed on top of my enchiladas. Sprinkle more of your cheese on top the enchiladas.
Place in your preheated 350 degree oven for about 20-25 minutes. Serve with your preferred toppings and enjoy!