Chicken Enchiladas

Never wonder what to do with leftover chicken again.  You can use fresh chicken, but we like to take leftovers- even BBQ chicken- and slice it in to strips for this easy Southwestern meal.  One to two pounds is about right.

Just prior to starting the main dish, cook one cup of rice- minute rice is fine though we use our rice cooker.  In a large skillet sweat one chopped onion and then add a small can of corn and one cup of SkippyP's Original Salsa and one tablespoon of SkippyP's Monster Garlic seasoning.  Continue cooking until hot.  Add one tablespoon of ground cumin and 1/2 tablespoon of turmeric.  You can omit the turmeric if you don't have it, but you'll miss the vibrant yellow color and a little flavor.

Now add the chicken strips and toss to coat.  If you've timed it perfect, the rice should be ready.  If not, set chicken mixture on low and wait for rice.  Add the rice and mix.