Ingredients
Nonstick cooking spray
1 Onion, peeled and chopped
1 Green Bell Pepper, seeded and chopped
2 c cooked, chopped Chicken Breast
¾ c Red Enchilada Sauce
1 (6 oz) can Tomato Paste
1 tbsp Taco Seasoning
½ tsp Cayenne Pepper or to taste
1 tsp Garlic & Onion Medley
1 tsp Poultry Seasoning
½ tsp Black Peppercorns
8 Corn Tortillas
¼ c Mozzarella Cheese, shredded
Preparation
Preheat oven to 375 Spray medium skillet with nonstick cooking spray Sauté onion for 5 minutes, stirring occasionally Add bell pepper, cook for 5 minutes more Stir in chicken, set aside Combine enchilada sauce, tomato paste, taco seasoning, cayenne pepper, garlic & onion medley and black peppercorns in a small bowl; add ½ c to vegetable and chicken mixture Soften tortillas in a medium saucepan or griddle Place equal amounts of vegetable and chicken mixture on one side Sprinkle cheese over top Roll up and place in a 13x9 inch baking pan Pour remaining sauce over the top Cover loosely with foil and bake for 20-25 minutes Remove cover and broil for 1-2 minutes longer Serve
