Summer Enchiladas

Today was the last day of normal class for my first semester of PA school. I have been studying for finals during this last week, but the crunch time is this weekend. Directly after my classes this morning, I went to the anatomy lab to study. I was there for about 2 hours, and needed a break. I came home to make lunch and remembered all the veggies I picked from my garden the other day. Because they were delicious, and because I want to push my procrastination just a little further, I present to you: Summer Enchiladas!
Summer Enchiladas:
8 chicken tenders
2 medium-sized zucchini

1 medium-sized summer squash

1/2 cup chopped onion

1 cup instant brown rice, cooked

4 cups cheddar cheese

2 cans (10 oz) green enchilada sauce

Tortillas

Sour cream

Cherry tomatoes

Cut the thawed chicken into cubes. Place in a skillet with olive oil, fresh black pepper and garlic powder, to taste. Begin cooking on medium heat.

Chop the veggies into small pieces and add to the chicken. Also add 1/4 cup of water to steam the veggies. Cover and simmer until chicken is cooked through and veggies are soft.

Meanwhile, cook the rice. When finsihed, add to the skillet. Also add one can of the enchilada sauce.

Heat your tortillas for 15 seconds in the microwave; this makes them soft and easier to roll. You can use any type of tortillas (flour, wheat, whatever suits your fancy), but I like to use low-carb wheat tortillas. Spoon two heaping wooden-spoonfuls in a line down the center of the tortilla. Cover with a handful of cheese. Half the cheese (2 cups) should be left after filling the tortillas.

Pour a 1/4 of the enchilada sauce in the bottom of a 9x13 pan and spread evenly. Place the tortillas fold side down in the pan and pack them tightly.

Cover the tortilla rolls with the remaining enchilada sauce. Cover with the remaining 2 cups of cheese.

Place in the oven at 350 degrees. Bake for about 15 minutes, or until the cheese is melted.

To serve, place on a plate and spoon sour cream on top. Cut up the cherry tomatoes and sprinkle over the sour cream. Enjoy!