Amazing Chicken Enchiladas

2 chicken breasts
1 red bell pepper
1 yellow bell pepper

1 yellow onion

1 (4 ounce) can green chilies

1 teaspoon cumin

1 tablespoon chili powder

1 small garlic clove

2 tablespoons lemon juice

8 whole wheat tortillas

1 cup salsa

1 (12 ounce) can verde enchilada sauce

4 ounces colby-monterey jack cheese

4 ounces monterey jack pepper cheese

Put chicken breasts in crock pot with 1/2 onion and 1/2 red bell pepper.

Let cook until done (usually about 3 or 4 hours).

Saute olive oil with 2/3 cup minced onion and minced garlic until soft.

Add chopped carrots, red bell pepper and yellow bell pepper and saute 10 minutes.

Add can of green chilis, lemon juice, and spices and let cook for 5 minutes.

Shred chicken and add in veggie mix with 1/2 can enchilada sauce.

Place chicken in tortillas and roll and then place in casserole dish.

Top with enchilada sauce, cheese, and salsa.

Cook for 20 minutes at 350 degrees F.

Shared by Kathy McLean


Facebook Pot Stirrers