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PREPARATION
- Preheat the oven to 180C.
- Place saucepan on medium heat and stir together the tomato sauce, water, mild chili powder/paprika, cumin, garlic powder, onion powder. Season with salt and pepper to taste. Cook, stirring occasionally, for approximately 10 minutes.
- Combine the chicken, bell peppers, red onion, and half of the green onions in a baking dish.
- Pour over the enchilada sauce and mix all the ingredients together.
- Place in the oven for 20 minutes or until golden brown.
- Remove the baking dish from the oven, and atop with the mixed salad greens, diced tomato & avocado.
- Serve with soft tacos.
