Serving Size: 2
Ingredients:
1/2 cup chopped onion
2 garlic cloves, minced
2 tablespoons vegetable oil
1-1/2 cups Italian tomatoes, chopped
1/2 cup sliced mushrooms
1 teaspoon jalapeno pepper, chopped
1/8 teaspoon pepper
8 ounces skinless and boneless chicken breast, cooked and cut into strips
4 corn tortillas, 10 inch size
4 ounces cheddar cheese, shredded
Salt to taste
Sour cream for garnish
Directions:
- Preheat oven to 375 degrees.
- Heat oil and saute onions and garlic. Add tomatoes, mushrooms, jalapeno and pepper. Season to taste with salt. Stir occasionally until sauce is thickened (5 to 8 minutes).
- Take half of sauce and mix with chicken in bowl, set aside.
- Using a frying pan, heat each tortilla one minute. Lay tortilla flat, spread with cheese and chicken mixture and roll to close. Place seamside down in pan. Repeat this process for all tortillas.
- Pour remaining sauce over top, sprinkle some cheese and bake until cheese melts.
- Garnish with sour cream and serve.
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