1 (10 inch) flour tortilla
2 ounces sauteed jullienne cut onions
1 ounce sauteed julienne cut green bell peppers
4 ounces sliced grilled chicken
With warm chicken and veggies place in center of tortilla fold tortilla in thirds so fold in on the bottom.
Top the enchilada with 3 ounces of mexiranch dressing (2 parts Ranch dressing mixed with 1 part salsa) and 1/4 cup of monterey jack/cheddar cheese mix.
Place in the microwave and cook until the cheese melts.