Preheat oven to 400 degrees. Place peppers, zucchini, squash and onion in a bowl. Season with salt and pepper to taste. Toss with olive oil. Place vegetable mixture in single layer on a baking sheet (I use a baking mat on the sheet).

Bake vegetables 20 minutes, toss and cook an additional 15-20 minutes.

Once vegetables are cooking, remove from baking sheet and place in large mixing bowl.

While vegetables are roasting, mix seasoning pack in a medium sized bowl with 3/4 cup water. Place chicken in bowl and let marinate for at least 5 minutes. To cook chicken with Instant Pot, place chicken with sauce in pot and cook on high pressure for 10 minutes. To use slow cooker, place chicken with sauce in cooker on low for 6-8 hours or high for 4 hours. To bake in oven, place chicken with sauce in pan and bake at 350 degrees for 40-45 minutes.

After chicken is cooked, shred with forks. Place shredded chicken in bowl with vegetables. Then, add beans, cumin, chili, garlic, cilantro, and salt & pepper to taste. Stir well.

Grease a 9×13 baking dish, or a 14″ oval baking dish.

Cover the bottom of baking dish with enchilada sauce (about 1/2 to 2/3 cup). Layer bottom of dish with tortillas. It is okay if they overlap or you have to cut them to ensure bottom is covered.

Top with 1/3 of chicken and vegetable mixture and 1/3 of cheese. Cover with about 1/2 of enchilada sauce. Repeat twice.

Cover with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes. Remove from oven.