Spicy Roasted Red Pepper Chicken and Cheese Enchilada

Roasted Red Pepper Enchilada

Ingredients:

8 Red bell peppers - cut up in large pieces
3 chicken breasts cut in small pieces cooked on stove
1 can black beans
2 garlic cloves
Handful of cilantro
8 large tortilla wraps  
2 cup shredded Cheddar cheese
1 can enchilada sauce
1-2 tsp Fustini's Cayenne Crush Chili Olive oil

Directions:
Cook chicken over stove with a little olive oil (I used Fustini's Tuscan Herb Olive Oil).

Bake cut up red peppers in oven until roasted. I put them in the microwave for 8 min first to cook until soft so I didn't have to bake for as long. I then baked at 350 for 20 min and broiled for the last 2 min.

Spoon filling (chicken and black beans) into tortillas. Wrap them up and place filled tortillas in 9x13 baking dish. I used tooth picks to hold them together.

Mix roasted red peppers and garlic in food processor. Now pour this mix over the wraps. Pour the enchilada sauce over the wraps. Sprinkle with cheese.  Drizzle with the cayenne crush olive oil to give it a great spiciness.

Bake for 30 minutes at 350 F or until cheese is melted.

Sprinkle with cilantro before serving.
I also had sour cream or greek yogurt to serve with the meal as an added topping.

Makes 4-6 servings