2 boneless, skinless chicken breasts
1 bell pepper, sliced
4 flour tortillas
2 cups shredded cheddar or Mexican blend cheese
Optional: other veggies, such as tomatoes, onions, jalapeños etc.
Preheat oven to 350. Bake chicken about 40 minutes, or until internal temperature is 165. In a medium pan, sauté bell pepper in oil on medium-low until tender, about 5 minutes; if you’re using additional vegetables, add those as well. Remove chicken from oven (keep oven at 350) and shred with forks while still warm. Add chicken and bell peppers into each tortilla, and a small amount of the cheese, then place in an oven-safe dish. Top with enchilada sauce, then remaining cheese. Bake 15-20 minutes or until sauce is heated and cheese is fully melted.