A southwestern take on green enchiladas. Less fat more yum!
This meal is perfect for when you are rushed and don't have alot of time. Perfect for making it in the morning and popping in the oven right before dinner.
Bonus it also freezes well.
First gather your ingredients:
1 can sweet corn
1 can green chile enchilada sauce
1 can rotel or tomatoes and peppers
1 and 1/2 red pepper
Next layer your pepper,onion,rotel mixture and then a can of corn.
The corn balances out the spiciness of the rotel.
Top with half a bag of shredded cheese.