Red Chicken Enchiladas

2 Large Chicken Breasts Cubed
2 T Olive Oil
1/2 Small Red Onion, Diced
1/2 Small Bell Pepper Diced
2 Cloved Garlic Chopped
2 Small Cans Red Enchilada Sauce
Pinch Cumin
Pinch Chili Powder
Salt
Pepper
2 C Shredded Cheddar Cheese

Preheat oven to 400.  In a large skillet, hear olive oil over medium heat.  Add garlic, onion and bell pepper.  Cook until slightly browned.  Add Chicken and cook until juices are clear, adding salt, pepper, cumin, and chile powder.  When chicken is done, add one can sauce and let chicken simmer for 5 minutes.  Spoon chicken mixture into tortillas and lay lengthwise in pan.  Pour 2nd can of red sauce over enchiladas and sprinkle with cheese.  Bake until bubbly.

From Shannon Higgins