Chicken Enchiladas

• Nonstick cooking spray
• 1 Onion, peeled and chopped
• 1 Green Bell Pepper, seeded and chopped
• 2 c cooked, chopped Chicken Breast
• 3/4 c Red Enchilada Sauce
• 1 (6 oz) can Tomato Paste
• 1 tbsp Taco Seasoning
• 1/2 tsp Cayenne Pepper or to taste
• 1 tsp Garlic & Onion Medley
• 1 tsp Poultry Seasoning
• 1/2 tsp Black Peppercorns
• 8 Corn Tortillas
• 1/4 c Mozzarella Cheese, shredded

1. Preheat oven to 375
2. Spray medium skillet with nonstick cooking spray
3. Saute onion for 5 minutes, stirring occasionally
4. Add bell pepper, cook for 5 minutes more
5. Stir in chicken, set aside
6. Combine enchilada sauce, tomato paste, taco seasoning, cayenne pepper, garlic & onion medley and black peppercorns in a small bowl; add 1/2 c to vegetable and chicken mixture
7. Soften tortillas in a medium saucepan or griddle
8. Place equal amounts of vegetable and chicken mixture on one side
9. Sprinkle cheese over top
10. Roll up and place in a 13x9 inch baking pan
11. Pour remaining sauce over the top
12. Cover loosely with foil and bake for 20-25 minutes
13. Remove cover and broil for 1-2 minutes longer
14. Serve

nonstick cooking spray, onion, green bell pepper, chicken, red enchilada sauce, tomato paste, cayenne pepper, garlic, tortillas, ubc

Taken from www.epicurious.com/recipes/member/views/chicken-enchiladas-50080255 (may not work)