Chicken Enchiladas

Last week my father was craving Mexican food and asked me to take him to Taco Bell.
I told him no. I'd make him Mexican cuisine with real food instead.
This was the result.

Ingredients:

• olive oil for frying and greasing pan
  
• 1 garlic, peeled and diced
  
• 1 large yellow onion, peeled and diced
  
• 1 lb chicken breast, cut into strips
  
• 2 cups hot (spicy) tomato-based salsa
  
• 1/2 lb aged cheddar cheese, grated
  
• 10 seven-inch whole wheat tortillas
  
• sour cream (to garnish)
  
• guacamole (to garnish)

Directions:

Lightly grease a lasagna pan or other large casserole dish with olive oil.

Heat a small amount of oil in a large frying pan or wok.

Stir fry garlic and onion until onion turns translucent and soft.

Add chicken and stir fry until cooked through.

Continuing to stir fry, use the edge of a spatula to dice chicken strips into small pieces.

Add one cup of salsa, mixing well.

Remove chicken/salsa mixture from the heat.

Lay one tortilla flat on a large plate or other flat surface.

Spoon a row of chicken/salsa mixture across the tortilla, about 1/3 of the way in from the near edge.

Sprinkle a small amount of grated cheese on top of the chicken/salsa.

Starting at the near edge, roll up the tortilla around the filling.

Place rolled enchilada into greased casserole dish, seam side down.

Continue filling and rolling enchiladas as above until all are lined up side by side in the casserole dish.

Spread remaining salsa over top of enchiladas.

Sprinkle remaining cheese over top of salsa.

Bake at 400°F for 30 minutes, until cheese is melted and starts to brown.

Serve warm with sour cream and a side of guacamole.