Fajita Enchiladas

Can't decide whether to make fajitas or enchiladas? Make them both! This is a flavor and nutrient packed dinner that tastes sooooooooooo good. Emerson and Finlay even loved it. You can alter the recipe however you like. I just looked in my fridge and tried to use all the fresh produce that needed to be eaten. The measurements are just approximations. Have fun and use whatever amounts you like.

2-3 boneless skinless chicken breasts
1 red pepper
1 yellow pepper
1 cup fat-free sour cream
2-3 cups cheddar cheese
6 whole-wheat flour tortillas
1 can green chili enchilada sauce
2 tablespoons taco seasoning
1/4 medium onion
1-2 cloves garlic
1/2 cup fat-free Italian dressing
Light Ranch dressing (optional)

1. Boil the chicken until done (approximately 30 minutes). Shred or cube the chicken.
2. Cut the peppers in half (save half the red pepper and half the yellow pepper for later). Cut half of each pepper into bite-size pieces.
3. Mix the chicken, pepper pieces, sour cream, 1 cup cheese, and 1 Tablespoon taco seasoning in a mixing bowl.
4. Pour enchilada sauce into small bowl. Dip each tortilla in the sauce and then fill with chicken mixture.
5. Place enchilada in 8x8 baking dish. When all six enchiladas are in the dish pour remaining enchilada sauce over the top. Sprinkle with 1 cup cheddar cheese. Sprinkle the cheese with 1 Tablespoon taco seasoning.
6. Bake for 30 minutes at 350.
7. While enchiladas are cooking, slice the remaining pepper halves into thin strips. Dice the onion and garlic cloves. Put into a bowl and pour the Italian dressing over the top. Let the veggies sit in the dressing for about 20 minutes.
8. About 5-10 minutes before the enchiladas are done baking saute the pepper/onion mixture. Cook until the onions are translucent.
9. Serve each enchilada with the fajita mixture on top. It is also yummy with a little Light Ranch dressing drizzled over the top.