Spicy Chicken Enchiladas

• 4 whole Chicken Breasts
• Chicken Seasoning, To Taste
• 1 whole Onion, Chopped
• 3 whole Bell Peppers, Chopped
• 2 cloves Garlic, Chopped
• 2 cups Medium Salsa, Divided
• 1 can (127ml Can) Green Chilies, Chopped
• 1 Tablespoon Dried Cilantro
• Tabasco Sauce, To Taste
• 4- 1/2 ounces, weight Cream Cheese, Cubed
• 1 cup Grated Cheddar Cheese, Divided
• 8 whole Flour Tortillas
• Olive Oil

1. Preheat the oven to 400 F.
2. Arrange the chicken in a roasting pan.
3. Sprinkle each side with chicken seasoning and a little olive oil.
4. Roast for 25-30 minutes, until tender and moist.
5. Chop the cooked chicken into small (1/2 inch) pieces and set aside.
6. Meanwhile, reduce the oven to 350 F.
7. In a large skillet, saute the onion, peppers and garlic in a little olive oil on medium heat, until softened.
8. Add the chopped chicken, 1/4 cup of the salsa, green chillies, cilantro and a couple of splashes of Tabasco sauce; mix and heat until bubbling.
9. Add the cubed cream cheese and 1/4 cup of grated cheddar; mix well until cheeses have melted and simmer for 5-8 minutes until thickened up slightly.
10. Divide the mixture between the tortillas and roll them up.
11. Place them into deep baking trays which have been sprayed with cooking spray, seam side down.
12. (I use foil trays for ease and because I usually freeze one tray before baking it, to have another day.)
13. Top with the remaining salsa and cheddar cheese and bake in the oven for 20-25 minutes.

chicken breasts, chicken seasoning, onion, bell peppers, garlic, salsa, green chilies, cilantro, tabasco sauce, weight cream cheese, cheddar cheese, flour tortillas, olive oil

Taken from tastykitchen.com/recipes/main-courses/spicy-chicken-enchiladas/ (may not work)