Baked Chicken Enchiladas

Enchiladas are a great way to use up extra chicken left over from another meal. They are also just as tasty the next day reheated for lunch. Serves 4-8 (one enchilada for dinner was plenty for me, while Mike needed two to fill up).

Ingredients
3-4 skinless, boneless chicken breasts
2 cups cheddar cheese, grated
1 tbsp dried parsley
1/2 tsp dried oregano
1/2 tsp fresh ground black pepper
1 large can diced tomatoes (no salt)
1/2 cup water
1 tbsp chili powder
1 small green bell pepper, chopped
1 cup corn
1 tsp garlic powder
8 (10 inch) whole wheat flour tortillas
3 cups chili sauce

Directions
Preheat oven to 350 F.

Line a baking pan with tinfoil and spray with cooking spray. Bake chicken in oven for approximately 40 minutes, or until no longer pink. Drain excess fat and liquids from pan. Remove chicken from pan, shred and return to skillet. Add 1 cup of cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomatoes, water, chili powder, green pepper, and garlic powder.

Continue cooking on medium high until the liquids are reduced by half.

Roll even amounts of chicken mixture into tortillas. Arrange in a 9 x 13 baking dish. Cover with chili sauce and remaining cheddar cheese. Bake uncovered for 20 minutes. Cool about 10 minutes before serving.