1/2 lb Boneless skinless chicken
- breast; cut into 1"
- long strips
1 c Las Palmas Superior
- Enchilada Sauce
10 oz Prebaked Italian bread shell
1/2 c Green bell pepper;
- thinly sliced
1/2 c Red bell pepper;
- thinly sliced
1/2 c Onion; thinly sliced
2 tb Ripe olives; sliced
2 oz Cotija or feta cheese;
- crumbled
2 oz Monterey Jack cheese;
- shredded
Heat oven to 450 F. In small skillet, combine 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.
