Chicken Enchiladas

• 1/2 lb. chicken breast, cut into 1/2-inch pieces
• 1 tsp. chicken bouillon granules
• 1 Tbsp. plus 1 tsp. chili powder
• 2 garlic cloves, minced
• 1/2 tsp. dried oregano leaves
• 1/2 tsp. cumin
• 1 (16 oz.) can chopped tomatoes, drained
• 1/2 c. chopped onion
• 1/2 c. chopped green pepper
• 1/2 c. chopped celery (optional)
• 3 Tbsp. chopped fresh parsley
• 2 Tbsp. dry red wine
• 1/8 tsp. red pepper
• 1/2 tsp. sugar
• 1/8 tsp. salt
• 4 (6-inch) tortillas
• 1/2 c. shredded Mozzarella cheese
• 1/2 c. grated Cheddar cheese
• 2 jalapeno peppers, finely chopped

1. Filling:
2. In skillet combine first 15 ingredients.
3. Bring to a boil.
4. Reduce heat.
5. Cover tightly and simmer for 15 minutes. Uncover and cook for 5 minutes.
6. Remove from skillet.
7. Set aside.

chicken breast, chicken bouillon granules, chili powder, garlic, oregano, cumin, tomatoes, onion, green pepper, celery, parsley, red wine, red pepper, sugar, salt, tortillas, mozzarella cheese, cheddar cheese, peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=164938 (may not work)