Ingredients:
4 large chicken breasts shredded
4 large bell peppers diced
2 samll white onion diced
4 cups Enchilada sauce canned
3 cups grated cheddar cheese
1/3 cup chopped green onions
Enchilada Sauce
3 tbsolive oil
1 large yellow onion chopped
5 cloves of garlic chopped
6 tbs chili powder
3 tsp coriander
5 tsp cumin
season
35 oz. tomato sauce
1/2 cup water
Preparation:
Saute onion in oil until slightly browned. Add the garlic, spices and Splenda. Cook and stir for few seconds. Add the tomato sauce and water. Bring to a simmer, stirring occasionally, for few minutes.
Directions for the Enchilada Bake
Preheat oven to 300 degrees
Saute pepper and onions in some olive oil for 7 minutes. Season.
Layer the bottom of caserole dish with shredded chicken.
add with the peppers and onions then put enchilada sauce over top.
Cover with cheese and green onion.
Cover with alluminium foil and bake for 25 minutes.
Remove foil and cook for another 10 to 15 minutes until cheese is melted.
See also CROCK POT BBQ COCA CHICKEN RECIPE
