3 boneless & skinless chicken breasts, cut into 1-inch strips
1 whole sweet bell pepper, cut into 1/2-inch strips
1 whole onion, cut into 1/2-inch slices and split
1 jar salsa (mild or hot), to your taste
1 env. Fajita seasoning
1 env. Mexican mixture shredded cheese
1 pkg. Flour tortillas (burrito size)
1 can enchilada sauce (green chile) optional
1 tomato, chopped up (optional)

Preheat oven to 350°F. Cut chicken, bell pepper and onions into strips and stir fry on top of stove until chicken is done.

Stir in the Fajita seasoning and the salsa. Take tortilla shells one at a time, first stick tortilla shells one at a time in microwave oven no more than 15 seconds just to soften the shell; then put about 4 strips of chicken and a couple of strips of each bell pepper and onion in center of shell.

Roll the shell up with the mixture inside put into non-stick pan, seam down. Continue doing this into you use up the chicken mixture. Pour the enchilada sauce on top of the enchiladas, add the tomatoes and then the cheese.

Bake at 350°F for 15 to 20 minutes or until cheese has melted. Serve and enjoy!!!

Submitted by: Elizabeth S. Wiebelt - Harvey, La.