1 minced onion
1 large red bell pepper
2 green bell pepper
4 parts chicken
1 large green onion, chopped
1 pound meat sausage, cut into 1 inch cubes
1 large tomato, chopped
2 medium carrots, sliced
2 medium onions, chopped
1 zucchini, sliced
1 large carrot, sliced
1 cup frozen chopped spinach
1 medium onion, sliced
1 teaspoon salt
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon dried sage
2 teaspoons dried basil
1/8 teaspoon salt
2 bay leaves
12 (10 inch) flour tortillas
Place onion, pepper and bell pepper in a large, resealable plastic bag. Arrange bell pepper slices in bag in a single layer. Add chicken, green bell pepper, tomato, carrots, onions, zucchini, carrot and lettuce. Place the chicken into the bag, seal and shake to coat.
Bake uncovered for 30 minutes at 400 degrees F in a large skillet, or until chicken is cooked through and juices run clear.
Transfer chicken to a medium bowl. Place the vegetables into a medium skillet and saute over medium heat until tender. Drain the juices and transfer to a medium bowl. Discard bay leaves.
Stir chicken mixture with green pepper and tomatoes. Place onion, zucchini, carrot mixture, tomatoes, bell pepper, sausage mixture and cheese. Arrange tortillas in bottom of a 9x13 inch baking dish. Sprinkle with fresh chives. Refrigerate for 2 hours or overnight.