Creamy Pepper Roasted Chicken Enchiladas
Recipe by:  Chad Ledson, Firefighter/Paramedic with the Albany, Oregon Fire Department.


Ingredients:


3 - Boneless skinless chicken breasts cut into strips
1 - 7 oz can of chopped green peppers
1 - 12 oz can green enchilada sauce
1 - Block of cream cheese (not sure what specific weight is)
Flour Tortillas
Fresh ground pepper
Grated Colby jack cheese
Lime juice (optional)



Directions:

Brown chicken breast strips in a large skillet. Season chicken with black pepper and favorite seasonings as it cooks. Add peppers to chicken just before chicken is brown. When browned, stir in cream cheese a little bit at a time. Finish with a bit more pepper. Meanwhile, lightly grease baking pan and coat with yet more pepper. Roll mixture into tortillas and place into pan. When all enchiladas in pan, pour small layer enchilada sauce around enchiladas being careful not to actually get sauce on tops of enchiladas. Top enchiladas with pepper and cheese.

Broil uncovered pan @ 350 degrees until tops of enchiladas brown. Garnish with light lime juice.

Serves 4-5 normal people or 2-3 hosers