Chicken Enchiladas - cooking recipe

Ingredients

6 to 8 chicken breasts, boil and debone
2 lb. Monterey Jack cheese, grated (save 1/2 for topping)
1 small can green chiles, chopped
1 large can tomato sauce
1 tsp. garlic salt
1 small carton sour cream
flour tortillas
2 to 3 cans mild tortilla sauce
1 lb. stew beef
1 lb. port
1 lb. turkey meat
1 lb. sausage
1 lb. ham
6 strips bacon
3 carrots
5 potatoes
1/2 green bell pepper
1/2 red bell pepper
3 stalks celery
1 yellow onion
4 green onions
1 pkg. dark gravy mix
1 pkg. stew seasoning mix
1/4 c. parsley flakes
1/4 tsp. red pepper
1/2 tsp. black pepper
1 tsp. seasoned salt
1 tsp. salt
2 Tbsp. minced garlic
pearled barley
1 (8 oz.) pkg. frozen cauliflower
1 (8 oz.) pkg. frozen corn
1 (9 oz.) pkg. frozen peas

Preparation

Cut beef, pork and turkey into 1/2-inch cubes.
Dice potatoes and carrots into 1/2-inch cubes.
Cook in crock-pot on low for 4 hours with enough water to almost cover contents.
In another container, boil pearled barley in 4 cups water for 30 minutes. Dice both bell peppers, celery and onions into 1/4-inch pieces. Cut green onions into 1/4-inch pieces from the base to nearly the top of the stems.
Completely cook and drain bacon and cut into 1/2-inch pieces.
At the end of cooking the beef, pork, turkey, potatoes and carrots, put all ingredients except frozen vegetables into stock pot or Dutch oven.
Put in oven at 250\u00b0 for 2 to 3 hours.
Stir every 15 to 20 minutes.
Remove from oven.
Further season to taste.