4 large chicken breasts (boneless, skinless), cooked and shredded
4 large bell peppers (your choice of color), diced
1 large white onion, diced
4 cups Enchilada sauce (see recipe below) or you can used canned
2 cups grated cheddar cheese
1/4 cup chopped green onions
Enchilada Sauce (adapted from this recipe):
2 tablespoons olive oil
1 large yellow onion, finely chopped
6 cloves of garlic, finely chopped
6 TBSP chili powder
4 tsp coriander
4 tsp cumin
1 tsp salt
8 tsp splenda (or sugar)
30 oz. tomato sauce
1/2 cup water
Saute onion in oil until slightly browned. Add the garlic, spices and Splenda. Cook and stir until fragrant, about 30 seconds. Add the tomato sauce and water; bring to a simmer. Simmer, uncovered, 8 minutes, stirring occasionally.
Directions for the Enchilada Bake (adapted from this blog):
Preheat oven to 350 degrees
Saute pepper and onions in some olive oil for 5-7 minutes. Season with salt and pepper.
Layer the bottom of caserole dish with shredded chicken.
Top with the peppers and onions.
Pour enchilada sauce over top.
Top with cheese and green onion.
Cover with foil and bake for 20 minutes.
Remove foil and cook for another 10 minutes until cheese is melted.