Chicken and Vegetable Enchiladas

These were yummy! The green chiles made it a little too spicy for my toddler.

Chicken and Vegetable Enchiladas:
8 oz chicken breast: 1.00
1 T canola oil: 0.04
1 c. frozen corn kernels from last year's bounty: 0.25
1/2 16 oz-bag frozen mixed veggies (broccoli, cauliflower, corn, peppers): 0.50
1 large onion: 0.66
1/4 c. roasted anaheim or poblano chiles (from last year): 0.25
8 oz light cream cheese: 1.00
salt and pepper to taste
10 whole wheat tortillas: 1.90
5 oz shredded cheddar cheese: 0.68
14 oz enchilada sauce (I prefer La Victoria when I'm too lazy to make my own): 1.00
Total: $7.28 for 10 enchiladas, or $0.73 each

Saute chicken breast until cooked through. Cool and cut into cubes.

Steam frozen vegetables and chop finely.

Chop onion. Saute in canola oil until soft. Add chicken, mixed veggies, salt and pepper. Stir until warmed through. Add cream cheese in chunks and stir until well blended.

Spread a little bit of enchilada sauce in the bottom of a 9x13 pan (I needed an additional small pan). Lay a line of filling down the center of a tortilla and roll up. Place seam side down in the pan. When done, pour remaining sauce over enchiladas and top with shredded cheese.

Bake at 400F for 20 min.