Chicken Enchiladas

These freeze well...

28 oz. Can Tomato Sauce
2 pkg. Enchilada Seasoning Mix
3 large chicken breasts
1 green pepper (chopped)
1 red pepper (chopped)
1 medium yellow onion (chopped)
2 medium sized potatoes
1 ½ c. vegetables (corn, peas, black beans)
1 ½ c. shredded Mozzarella cheese
3 c. shredded cheddar cheese


Combine tomato sauce and enchilada seasoning mix in medium size bowl. Set aside.

In large skillet place diced chicken breasts, peppers and onion, sprinkle with 1 package of seasoning mix, brown very lightly until chicken is tender.

While the chicken is cooking, peel and cube the potatoes. Boil in water until slightly soft. (Do not overcook – makes them mushy later).

Drain the potatoes and add to the cooked meat mixture then add your favorite mix of veggies.

Take a tortilla and spread with one tablespoon of the seasoned tomato sauce you set aside. Next layer with meat and vegable mixture. Sprinkle with 1 – 2 tablespoons of Mozzarella and roll up placing in a 13 x 9 dish. Continue this process until you have used up all of the mixture. Pour remaining sauce over enchiladas and cover with cheddar cheese. Bake at 375 for 35-40 minutes.
The enchiladas may be cooked ahead and frozen or stored in the refrigerator then cook right before serving.