Layered Chicken Enchiladas - cooking recipe

Ingredients

2 small bell peppers, chopped
2 small onions, chopped
3 cloves garlic, minced (3 tsp.)
2 lb. deboned chicken
1 Tbsp. chili powder
1 1/4 tsp. salt
1 can cream of onion soup
1 Tbsp. lemon juice
8 oz. cream cheese
7 tortillas
3 c. shredded Cheddar cheese

Preparation

Brown peppers, onions and garlic.
Add chicken (bite size pieces) and continue to brown. Drain fat.
Add chili powder and salt. Stir. Set aside. Blend cream cheese, soup and lemon juice. Set aside. In crock-pot, layer tortillas, meat mixture, cream cheese mixture and Cheddar cheese.
End with Cheddar cheese on top. Cover and cook on low about 4 hours.