This was good as a dip – I used Pita chips…very multicultural!
1 rotisserie chicken, diced
2 large bell peppers, diced
1 large onion, diced
1 jar Enchilada Sauce
2 c. grated mixican cheese
1/4 c. chopped green onions
Preheat the oven to 350.
Saute the onions and peppers in some olive oil until all the liquid has been absorbed and the vegetables are tender. Season with salt and pepper.
Layer the bottom of a casserole dish with the chicken.
Top with the cooked peppers and onions.
Pour enchilada sauce on top.
Top with cheese and green onions.
Cover with foil and bake for 20 minutes.