Easy

These kosher chicken enchiladas (look ma, no cheese!) are from my daughter’s friend, Elisheva.
2 pounds boneless, skinless chicken breasts
1 teaspoon oregano
1 bay leaf
1 onion, chopped
½ green pepper, chopped
1 tablespoon oil
1 teaspoon cumin
1 teaspoon granulated garlic
1 cup tofutti sour cream
About 8 corn tortillas
1 – 2 cups enchilada sauce (another great kosher Mexican product!)

Place chicken in a pot with water to cover. Add oregano and bay leaf and bring to a boil. Reduce heat and simmer for 20 to 30 minutes, until chicken is cooked through. Remove chicken from liquid. Cool and shred. In the meantime, sauté onion and green pepper in oil over medium-high heat until soft. Mix with shredded chicken. Add spices and tofutti sour cream. Preheat oven to 350 degrees. Place a few tablespoons of mixture (as much as it can hold and still be folded) inside tortillas and roll them up. Pour sauce over, cover and bake for ½ hour to 45 minutes. Garnish with guacamole and serve with Spanish rice (either the Near East brand or homemade).