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Green Chicken Enchiladas




Source of Recipe


My own recipe


List of Ingredients




2 boneless, skinless chicken breasts, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 medium onion, diced
1 (8 oz.) can diced chiles
1 (28 oz) can green enchilada sauce
1-2 lbs. grated cheese (cheddar, Mexican blend)
8-12 burrito-sized (8”) flour tortillas


Recipe



In skillet, using small amount of oil, cook chicken, peppers and onion until chicken is no longer pink.
Add undrained chiles and heat through.

Spray 9 x 13” pan with non-stick spray. Pour enough enchilada sauce in to barely cover bottom.

Place a row of meat mixture down the center of a tortilla. Top with cheese. Roll enchilada style and place in pan, seam side down. Repeat with remaining meat and tortillas. Pour remaining enchilada sauce over all, cover with cheese and bake at 350° for 30-40 minutes until heated through.

NOTE: Can use smaller can of chiles for less spicy or add some diced jalapeno for more spicy.