_:n8a8678834f864be8805c332309adc23bxb0
<http://schema.org/recipeInstructions>
"In a skillet, cook chicken, onions, and bell peppers until chicken is no longer pink and vegetables are tender; drain.\nStir in kidney beans, tomatoes and green chilies, water, chili powder, and black pepper; bring to a boil.\nReduce heat; cover and simmer for ten minutes.\nIn a small bowl, combine shredded cheeses.\nIn a 5-quart slow cooker, layer about 3/4 cup chicken mixture, one tortilla and some cheese.\nRepeat layers.\nCover and cook on low for five hours or until heated through."
<https://m.cookeatshare.com/recipes/low-carb-crockpot-enchiladas-538094>