2 lg. chicken breasts
2 tsp. vegetable oil
1 lg. onion, chopped
1 lg. green pepper, chopped (optional)
1/2 tsp. oregano
1/2 tsp. basil
8 flour tortillas
10 oz. grated cheese (Cheddar, Monterey & Co Jack, your choice)

Simmer chicken breasts in 3 cups water for 75 minutes or until tender. While chicken cooks heat oil in skillet. Saute' onion and green pepper, oregano and basil until onion and green pepper are soft. Drain chicken when cool to handle. Remove bones and slice each breast into 6 strips.

To Prepare Enchiladas: In skillet warm each tortilla. Dip each tortilla into enchilada sauce (see recipe below). Place chicken strip in center of tortilla. Top with 2 tablespoons onion/pepper mixture and 2 tablespoons cheese. Roll up. Cover with remaining sauce. Bake at 350 degrees for 15 to 20 minutes or until sauce is bubbly.