Chicken Enchiladas

19 Nov

Chicken Enchiladas

makes 6 enchiladas

~1.5 lb boneless, skinless chicken breast

olive oil

1 green pepper, sliced into stips

minced garlic

6 whole wheat tortillas, small- med size

shredded cheddar cheese

green chile enchilada sauce

Saute chicken in skillet until lightly browned. Remove to bowl to cool slightly. Add more olive oil to pan and saute pepper and minced garlic. When chicken in lightly cooled, shred with two forks. In 8×8 inch pan, add a tortilla and roll with chicken, a few slices of pepper, a spoonful of enchilada sauce, and a small handful of cheese. Continue until pan is full.

Top with sauce followed by cheese.

Bake in 350° degree oven for 20 minutes covered in foil. Uncover and bake until cheese is melted.


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