4 Boneless Skinless Chicken Breast, sliced into strips 1/2 wide Sweet Onions, raw, 1 cup, chopped Red Ripe Tomatoes, 1 cup, chopped Green Bell Peppers, 1 cup, chopped Cheddar or Colby Cheese, Low Fat, 8 oz Chili powder, to taste Cumin seed, to taste Garlic, 1 clove minced Lime Juice, .5 lime yields Sunflower Oil, 1 tbsp Water, 1/2 cup Sproated Grain Tortilla, 8 serving La Victoria Enchilada Sauce, 2 cup
Preheat oven to 350. In a skillet combined the water, lime juice, and oil on a medium high heat for 1-2 min, until water is warm. Add chicken, onions, and garlic. Let cook for about 5 min. Add Bell Peppers. Continue to cook until chicken is well done. Add Tomatoes, cook for 1 min. Turn off heat and let sit. Heat the tortillas in the microwave until soft. For each tortilla add mixture, a pinch of cheese, and 2 Tbsp enchilada sauce. There should be none of the chicken and veggies left over. Roll the tortillas and place in a 9x13 dish. Add the rest of the enchilada sauce and sprinkle with remaining cheese. Cover with foil and place in oven. Cook for 30 min.