Fajita Enchiladas - cooking recipe

Ingredients

1 tablespoon olive oil
1 lb chicken breast, boneless, skinless, cut into 1/2 inch strips
1 medium green bell pepper, cut into thin bite-size strips
1 medium red bell pepper, cut into thin bite-size strips
1/2 large onion, thinly sliced
1 (4 1/2 ounce) can chopped green chilies
3 cups shredded cheddar cheese
1 (10 ounce) can enchilada sauce
12 flour tortillas (6 inch)
1/4 cup chopped fresh cilantro

Preparation

Heat oven to 350*.
In 12-inch skillet, heat oil over medium-high heat.
Add chicken, peppers and onion; cook about 4 minutes, stirring frequently, until chicken is no longer pink in center.
Remove from heat; drain.
Stir in chiles, 1 1/2 cups of the cheese and 1/4 cup of the enchilada sauce.
In bottom of ungreased 13x9-inch glass baking dish, evenly spread 1/2 cup of the enchilada sauce.
Spoon about 1/2 chicken mixture down center of each tortilla; roll up tortillas. Place each seam side down on enchilada sauce in baking dish, arranging in 2 rows.
Pour remaining enchilada sauce over enchiladas. Cover tightly with foil.
Bake 20 to 25 minutes or until hot and bubbly.
Sprinkle with remaining 1 1/2 cups cheese. Bake uncovered about 5 minutes longer or until cheese is melted.
Sprinkle with cilantro before serving.