Sunday, January 30, 2011
12 whole wheat tortillas
1 onion sliced
1 red pepper sliced
1 cup sliced button mushrooms
4 chicken breast halves, cut into chunks or slices
2-4 tablespoons purchased mexican spice mix
1 cup shredded cheese of choice
1 recipe guacamole
1 recipe Pico de Gallo
choopped green onions for garnish
In a large nonstick pan, sautee onions, peppers and mushrooms on medium high heat until tender. Stir in chicken pieces and continue to cook until chicken is no longer pink. Stir in spice mix.
Divide the chicken mixture between the tortillas and top with grated cheese. Roll the tortillas and place tortillas in a glass baking dish. Sprinkle on more cheese and bake on 425F until cheese on top is golden. Top with chopped green onions and serve with guacamole, Pico de Gallo and sour cream.
Tip: I used sharp cheddar inside the tortillas and topped them with mozzarella. I sometimes add a few tablespoons of sour cream to the chicken mixture at the same time I add the spice mix. Just let it cook for a few minutes and you'll have a creamier filling.
- chicken tortillas -