Boneless skinless chicken breast, cut into 1 inch long strips
1 Tasse
Las Palmas Superior Enchilada Sauce
1
Prebaked (10 oz) Italian bread shell
1/2 Tasse
Each thinly sliced green and red bell pepper
1/2 Tasse
onion thinly sliced
2 Esslöffel
ripe olives sliced
2 x ca. 30 g
Crumbled cotija or feta cheese
2 x ca. 30 g
monterey jack cheese shredded
die Zubereitung:
>From recipe handout by Las Palmas, Nogales, Ar
Heat oven to 450 degrees. In small skillet, conbine chicken and enchilada sauce. Cook over medium high heat 8 to 10 minutes or until chicken is done and juices run clear. Place bread shell on large baking sheet. Spoon enchilada chicken mixture evenly over bread shell. Top with remaining ingredients. Bake for 15 to 20 minutes or until cheese is melted. 8 servings.
