Chicken Enchilada's

 A great dish that can be prepared ahead, if I am going to be out before dinner I sometimes put this in the oven and set the automatic timer to get it started so that it is ready when I get home.

4 flour tortillas

1 medium can of enchilada sauce (mild)

1 red pepper

1 green pepper

1 large sweet onion

8 ounces boneless chicken (good use for leftover if you have it) cut into small tenders
Cajun seasoning
Shredded cheese, Mexican mix or Cheddar
Fresh baby spinach or corn or beans and rice (optional)

Season the chicken with salt, pepper and Cajun spices and saute in a little olive oil, remove from the pan.  Saute the peppers and onions until soft. I sometimes add mushrooms if I have any on hand.

Using tongs, lightly toast the tortillas right over a low- medium flame on a gas stove to give both sides a little bit of char. (If you don't have a gas stove top, you could just skip this step.)
Assemble the tortillas:  place chicken, peppers and onions in the tortilla, roll up and place in a baking dish that you have sprayed with a little olive oil, seam side down.  Assemble any of your extra side ingredients around the tortillas if you are using them. Pour the sauce over everything, then top with any extra peppers and onions and the shredded cheese.  Bake at 350 for about 30 minutes.