Spicy Chicken Enchiladas

• 1 pkg La Tortilla Green Chili Corn Tortillas
• 1 tbsp canola oil
• 1 Southwest Veggie Kit
• 1 lb chicken breast strips, roughly diced
• 1 (8 oz) jar Frontera Green Chile Enchilada Sauce, divided
• 1 (8 oz) bag The Fresh Market Shredded Sharp Cheddar Cheese, divided

Southwest Veggie Kit

• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 white onion, sliced

Preheat oven to 400°F.

Heat oil in a large skillet over medium high. Add vegetables and cook until beginning to soften, about 5 minutes. Add chicken and continue to cook, stirring often, until vegetables begin to brown and chicken is cooked through, about 8 minutes more. Add ½ c Frontera Green Chile Enchilada Sauce and bring to a simmer. Remove from heat and stir in 1 c cheese until melted.

Spoon about ⅓ c chicken mixture into each tortilla, roll and place seam side down in a lightly greased baking dish. Pour remaining enchilada sauce over tortillas. Top with remaining cheese. Bake until cheese is melted and mixture is bubbly, about 10 minutes.