Chicken Enchiladas

• 2 (10 ounce) cansshredded chicken
• 1 bell pepper (green works best, sliced thinly)
• 1 small onion (sliced thinly)
• 1 teaspoon chicken bouillon
• 10 tortillas
• 12 cup salsa (any kind-I like homemade)
• 1 (8 ounce) package cheese (taco blend)
• 2 tablespoons butter
• 1 teaspoon italian seasoning (I use Mrs. Dash)
• 6 cups hot water
• 13 cup flour
• 13 cup chili powder
• 2 tablespoons chicken bouillon (dissolve in hot water)
• 1 -2 teaspoon garlic powder (according to taste)
• 2 tablespoons peanut butter
• 2 tablespoons cocoa powder
• 13 cup sugar

1. Preheat oven to 350 degrees.
2. In a medium skillet, melt butter add chicken bullion and mrs.
3. Dash seasonings.
4. Add green peppers and onions.
5. Let peppers and onions simmer for a couple minutes.
6. Add chicken and salsa.
7. mix and let simmer for 2-3 minutes Remove from heat and set aside.
8. In a deep pot place flour and chili powder.
9. Add chicken bullion to 6 cups of hot water and add to the pot.
10. Place pot on med.
11. heat.
12. Add garlic powder, peanut butter, cocoa powder, and sugar.
13. Bring to boil then reduce heat and simmer.
14. When sauce becomes thick, add 2 more cups of hot water.
15. Adjust flavorings after adding water.
16. On a plate place stack of tortilla shells and cover with a damp paper towel and place in microwave for 15-20 secs.
17. Place chicken mixture in shells and sprinkle cheese and roll and place in greased baking dish.
18. Top with Enchilada sauce (enough to cover each enchilada).
19. Sprinkle with cheese and bake for 20-30 minutes.

chicken, bell pepper, onion, chicken bouillon, tortillas, salsa, taco, butter, italian seasoning, water, flour, chili powder, chicken bouillon, garlic, peanut butter, cocoa powder, sugar

Taken from www.food.com/recipe/chicken-enchiladas-316774 (may not work)