Veggie and Chicken Enchiladas

Both are very easy recipes....

Veggie:
Zucchini
Onions
Portobello Mushrooms
Diced green chilis or jalapenos
Italian Seasoning
Olive Oil

sautee all veggies in olive oil and italian seasoning. Add salt to taste. Pour enchilada sauce lightly on bottom of cake page. Take tortialla and fill with cheese and veggie mixture. Roll and place in pan top with more sauce and cheese. Bake at 400 for 10 to 15 minutes.

Chicken:
diced chicken breast
onion
diced green chili or jalepeno
Chili powder
cumin
salt
pepper
garlic powder
basil
sour cream
coconut milk
olive oil

sautee chicken, onion, peppers and spices until cooked. In bowl mix a small amount of sour cream, coconut milk and half the green chilies. Add salt and pepper to taste. When chicken mixture is done add to bowl and mix.
Pour enchilada sauce lightly on bottom of cake page. Take tortialla and fill with cheese and chicken mixture. Roll and place in pan top with more sauce and cheese. Bake at 400 for 10 to 15 minutes.