2 chicken breasts, off bone and cut in strips
1 onion, thinly sliced
1 green pepper, thinly sliced or 1 red pepper, thinly sliced
Flour tortillas
Dry enchilada sauce mix
Picante sauce

Saute chicken and vegetables. When about half done, add 1/2 - 1 cup water and 1/2 whole package enchilada sauce (to taste). Continue cooking until done.

Fill 6-8 tortilla shells and roll. Place in baking dish, seam side down. Pour picante sauce over. Bake 350 degrees for 15-20 minutes. May add shredded Monterey Jack cheese on top and bake approximately 5 more minutes or until cheese is slightly melted.