a.k.a. "Low-Carb Enchiladas"
Pure in blender:
1 can diced tomatoes
1 can diced jalapenos
1 onion, cut into a few pieces
oregano, basil, cumin, salt
Put 2 chicken breast and 2 chicken thighs in a slow-cooker, pour the sauce over them, and cook on low for 8 hours.
At this point I put the chicken and the sauce into separate containers and refrigerated them over night.
Shred the chicken and mix with:
10 oz shredded cheese (I used cotija this time)
some chopped green onions
1 T each basil and oregano
1/4 t each cumin, chili powder, and chipotle powder
a little salt
Wash 6 bell peppers (I like colored ones better than green ones, but I'm sure they would work, too.) Cut them vertically in half, and remove the stem, seeds, and membrane stuff. Try to remove as little of the top as possible. Fill the peppers with the chicken mixture, and put them into a baking dish (or two--I got them all into a dish bigger than 9x13"--I think it's about 10x15"). Spoon the sauce over the top, and sprinkle with additional cheese.
At this point, I covered the dish with plastic wrap, and put them in the refrigerator over night.
Bake until hot through. (I don't know if the temperature matters too much. I tried 350.)
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