Baked Chicken Tortillas

These Baked Chicken Tortillas, are created by stir frying the onions and garlic with the spices, to which is added the bite sized chicken. The chicken mixture also includes sweet peppers, mushrooms, avocado and tomatoes.

The rolled tortilla mixture is enveloped in a medium heat salsa and topped with shredded nacho cheese.

Each mouthful is a symphony of flavours.

Print recipe

Serves	4 - 6
Inspiration	Canadian Living

Ingredients

1 Tbsp olive oil
2 Medium onions (chopped, medium)
3 Cloves garlic (minced)
1 Tsp ground cumin
1/2 Tsp dried oregano
1 Lb or 450 gm boneless, skinless chicken breasts (which are sold as cutlets)
1/4 Tsp salt
good grinding of pepper
1 Large red or green or yellow sweet pepper (chopped, medium)
2 Large tomatoes (chopped, large)
3 Tbsp regular or spicy barbecue sauce
1 cup white or cremini mushrooms (sliced)
2 Cups shredded Nacho cheese mixture
2 Tbsp lime juice
1 Large ripe avocado (peeled, pitted and chopped)
12 Medium flour tortillas
2 - 2 1/2 Cups medium heat salsa

Optional

1/4 cup sliced kalamata olives

Directions


Heat the oil in a large frying pan and then add the onions and garlic. Stir fry until soft and translucent. Add the cumin and oregano and pepper and continue to stir fry until the mixture is fragrant (about 2 minutes).

Cut the chicken cutlets into bite sized pieces (if you have whole chicken breasts, slice them into cutlets first). Then add them to the onion mixture and continue to stir fry until the chicken is browned (about 5 minutes). Add the chopped pepper, salt, sliced mushrooms, chopped tomatoes and barbecue sauce. Simmer until most of the liquid is gone, about 10 minutes.

Remove from the heat and stir in 1 1/2 cups of the cheese, the avocado, kalamata olives and lime juice.

Spread about 1 1/3 cups of salsa in one large glass baking dish or two smaller ones (so one can be frozen). Place one of the tortillas on a work surface. Place about 1/2 cup of the chicken mixture along the centre. Roll the tortilla over tightly to make a roll. Place seam-side down in salsa in dish. Repeat with remaining tortillas. Top with remaining salsa. Sprinkle with remaining cheese.

Cover with foil and bake for about 25 to 30 minutes at 375 deg F until hot and bubbly.

If you have used two glass dishes and one will do for dinner, cover the second dish well and freeze. To use, defrost overnight in the fridge and bake. You may need to add another half hour to the cooking time, if it is just out of the refrigerator.