Chicken Enchiladas

Ingredients

Chicken - Rotteserie Chicken
Tortilla - 10/12 tortillas (flour or wheat)
Green pepper - 1 small green pepper
Cheese - Shredded Cheese
Onions - one small onion
Salsa - 2/3 tbsp salsa

Enchilada Sauce (click to see recipe)

Preparing the Enchilada Mix
Pull the meat from the rotesserie chicken in thin strips.
Cut the onions and green pepper into thin strips. Heat a little bit of oil in a sauce pan. Add the onions and green pepper to it. Add the pulled chicken and salsa. Add salt and stir. Add sliced garlic if you like. Stir for 5 to 10 minutes and then keep aside

Preparing the Enchilada
Take a baking pan and smear it with the sauce. Warm the tortillas if needed. Take one tortilla and put some enchilada mix in it. Put some shredded cheese along with the mix. The cheese will melt and hold the mix together. Now roll the enchilada and place it in the baking pan. Remember to keep the open end of the tortilla down so that it does not open up while baking. Repeat the procedure for all the tortillas.

Once the baking pan is filled with the tortillas, pour the remaining sauce over the enchiladas. Spread some shredded cheese over the tortillas.

Preheat the oven to 350 degrees. Place the baking pan in the oven and bake it for about 15 to 20 minutes.

Remove from oven and serve hot. Enjoy!