Chicken enchiladas

1 portion shredded chicken

½ bell pepper

1 small onion

1-2 jalapeno peppers seeded and rind removed (optional, not for the faint of heart)

½ 28 oz can of diced tomatoes

1 can enchilada sauce

12 corn tortillas

½ c cheese shreds

Take a portion of shredded chicken and place in a medium bowl.  If you used a large can of diced tomatoes for the tacos and saved the half a can, add the remainder of the diced tomatoes to the bowl.  Chop up bell pepper and onion and add them to the bowl and mix well.  Open a can of enchilada sauce and pour it in a separate bowl.  Heat tortillas on a griddle till softened.  Dip a tortilla halfway in the enchilada sauce and place it in a baking dish and fill it with the chicken mixture.  Roll the tortilla to resemble a tube with the chicken filling.  Be sure to roll the tortilla so the seam faces down. Repeat the process until you’ve used all the filling.  You should have approximately 12.  Cover the enchiladas with the remainder of the enchilada sauce.  Sprinkle the dish with shredded cheese and bake 10 min until the cheese is melted.