Crockpot or Regular Fajitas or Enchiladas

Ingredients:
1 1/2 pound boneless sirloin steak or 3 to 4 large chicken breasts, cut into thin strips
2 Tbsp oil
2 Tbsp lemon juice
1 garlic cloves, minced
1 1/2 tsp ground cumin
1 tsp seasoned salt
1/2 tsp chili powder
1/2 tsp crushed red pepper flakes
1 large green bell peppers, cut into strips
1 large onion, cut into strips
Flour tortillas
Shredded cheddar cheese
Sour cream
Salsa

Directions:
Put meat strips in crockpot.  Add lemon juice and seasonings.  Stir into meat.  Cover and cook on high for 2 to 2 1/2 hours.  When meat is tender, add green bell pepper and onion, cover, and cook for 45 minutes or until tender.  (I just throw it all in and cook it at once.)  Serve on tortillas and garnish with cheese, sour cream, and salsa.

To cook quick:
Brown meat in oil on the stove, add seasonings and lemon juice and simmer covered for 30 to 40 minutes.  Add green bell pepper and onion for another 30 minutes.

For Enchiladas:
Follow the crockpot or cook quick.  Shred meat mixture, place in tortillas, sprinkle with cheese, and wrap.  Put seam down and place in baking pan/dish.  Any left over meat mixture placed on top.  Combine 1 can of mild Enchilada sauce with 1 can of Campbell's Fiesta Tomato Soup and pour over the top.  Sprinkle with cheese and bake at 350 degrees for 25 minutes.  Let stand for 15 minutes.

Recipe is from Ann Burton.