Baked Chicken Enchilada – The Meat Club

Ingredients

• 800g The Meat Club chicken thigh, cooked and shredded
• 2 bell peppers, diced
• 1 red onion, diced
• 6 green onions, thinly sliced
• Mixed salad greens
• Diced fresh tomato & avocado
• 235ml canned tomato sauce
• 1 cup water
• 4 Tbsp mild chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt & Pepper to taste