2 large chicken breasts (boneless, skinless), cooked and shredded
1 large green bell peppers
1/2 large white onion, diced
2 cups Enchilada sauce
1 cups grated cheddar cheese
1/4 cup chopped green onions
Directions: 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 casserole 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.