Chicken Enchiladas

 

This is a recipe that my husband made up before we were married and we have since altered slightly. It is an amazing dish, both healthy and delicious.

2 lb chicken, cut into bite sized pieces

1 onion

1 green pepper, chopped

1 red pepper, chopped

1 fresh jalapeno with seeds, chopped (more or less depending on desired piquancy)

1/2 cup cilantro

2 tsp minced garlic

2 (14.5 oz) cans diced tomatoes with cilantro and lime

Salt and Pepper to taste

Lime juice

1 (14.5 oz) can enchilada sauce (red or green)

uncooked flour tortillas

cheese

Pre-heat large skillet on medium-high. Saute onions and garlic 3-4 minutes then add chicken and cook until slightly brown. Add peppers, jalapeno, cilantro, tomatoes, lime juice, salt and pepper. Simmer 10-15 minutes. Spoon into uncooked tortillas, roll closed and place in 13x9" casserole pan (usually fills 1 1/2-2 pans). Sprinkle about 1 Tbsp lime juice over each pan of filled tortillas. Top with cheese and then 1/2 can enchilada sauce over each pan. Bake at 400° for about 20 min.