Fajita Enchiladas

• 1 tablespoon vegetable oil
• 1 lb boneless skinless chicken breast, cut into strips
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 12 large onion, sliced thin
• 1 (4 1/2 ounce) canchoped green chilies
• 3 cups shredded cheddar cheese
• 1 (10 ounce) canhot enchilada sauce
• 12 flour tortillas

1. Heat oven to 350 degrees.
2. In 12 inch skillet, heat oil over medium-high heat.
3. Add chicken, peppers, and onion; cook about 5 minutes or until chicken is no longer pink.
4. Remove from heat and drain.
5. Stir in chilies, 1 1/2 cups of the cheese and 1/2 cup of the enchilada sauce.
6. In bottom of ungreased 13x9 inches glass baking dish, spread 1/2 cup of the enchilada sauce.
7. Spoon about 1/2 cup chicken mixture into tortilla and roll up.
8. Place seam side down in baking dish.
9. Pour remaining enchilada sauce over tortillas.
10. Cover tightly with foil.
11. Bake 20 to 25 minutes.
12. Sprinkle with remaining cheese and bake 5 minutes longer.

vegetable oil, chicken breast, green bell pepper, red bell pepper, onion, green chilies, cheddar cheese, canhot enchilada sauce, flour tortillas

Taken from www.food.com/recipe/fajita-enchiladas-400160 (may not work)