1-2 green peppers, chopped
1 tbsp. vegetable oil
1/2-1 med. onion, chopped
1-2 sm. jalapeno peppers, minced
2 minced garlic teeth
2 lb. cooked chicken, cut into pieces
2-3 tomatoes, chopped
3/4 lb. Monterey Jack cheese, grated
1 doz. flour tortillas

The amount of vegetables vary according to taste. Note on jalapeno peppers; use 1 or 2 depending on how hot you want the recipe; also remember that the finer you mince the jalapenos, the hotter they are.

SAUCE:

1 tomato, chopped
1 tsp. cumin
1 chicken bouillon cube
1 tbsp. cornstarch

In large frying pan, fry green pepper in oil 2-3 minutes; add onion, jalapenos and garlic; fry for 5 minutes. Add meat and tomatoes; reduce to medium heat. Let simmer while you prepare the sauce.

In separate pan, mix sauce ingredients on medium to medium-high heat until tomatoes cooked down a little and sauce is thick (this will not take too long, do not overcook). Add sauce to ingredients in frying pan and let simmer until heated through.

Heat tortillas on a warm stove burner, or in oven (follow directions on tortilla label) until soft and warm. Fill tortillas with a stew mixture and cheese and roll into enchilada shape, top with sour cream, guacamole, salsa and/or sliced lettuce. Serves 4-6 people.

Note: You can make Chile Verde (Pork Stew) by substituting cooked chopped pork and a beef bouillon cube in the sauce.