INGREDIENTS
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1 tablespoon olive oil
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1 small onion, chopped
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1 teaspoon salt
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1 red bell pepper, diced
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1 teaspoon ground cumin
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1 garlic clove, minced
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2 chicken breasts or 2 cups chicken, cooked and shredded
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1 cup frozen corn, defrosted
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1 1/2 cups mexican cheese blend
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1 28 oz can enchilada sauce (you can find this in the latin section of your grocery)
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8 flour tortillas