Chicken Enchiladas

1 green pepper, diced
1 small onion, diced
2 cloves of garlic

Heat 1 tablesppon of oil in a large frying pan and saute the ingredients until they're fragrant.

Add 1 can diced chili ready tomatoes ( or 1 can diced tomatoes & 1 can diced chilies)
1 can stewed tomatoes
1 cup chicken stock and
a package of low sodium enchilada dry seasoning mix

Let this come to a boil.
Then add 1 lb of boneless, skinless chicken breasts. Bury them in the mixture so they're covered. Cover the pan and lower to a simmer. Simmer for 40 minutes. Take the chicken out and put it on a plate to cool slightly. Keep the cover off the pan and raise teh heat to a low boil again so the juices can condense. Shred the chicken and return to the pan.

In another pan lightly heat about 3 tablespoons oil.

You'll need 10 flour tortilla shells
2 cups of shredded cheese
the chicken mixture from above
and a baking dish.
Spray the baking dish so that the enchiladas don't stick.
Open a can of enchilada sauce and pur a small amount in the bottom of the dish to coat.

Set up an assembly line to do the following:
Heat each shell in the oil until warmed through and plyable.
Place it on a plate and put about 1/4 cup chicken mixture and 2 tablespoons cheese in and roll up tightly.
Place it in the pan and continue until all the shells are used.
Pour the remainder of the enchilada sauce over to coat.
Put another cup of shredded cheese over the top.

Bake at 350 for 40 minutes, or until it's hot & bubbling.

I know that it sounds like a lot and hard to do. Honestly it was difficult the first time. But I've been making these for so long that they're easy now. If it was just me, I'd add black olives and minced green onions to the chicken mixture, but Pete doesn't like them. They heat up well the next day for left overs. And sometimes I have more chicken mixture than shells and I freeze the leftovers. When I need a quick lunch I heat it up and eat it with corn chips or just put it in a shell and microwave it.