chicken & roasted red pepper tortillas
(1 rating)
We also like to use this filling in fresh Pita Bread. If you prefer, a can of chopped green chillies may be used instead of the jar of grilled red peppers.
(1 rating)
yield
8 serving(s)
prep time
1 Hr
cook time
15 Min
Ingredients For chicken & roasted red pepper tortillas
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4 mdboneless, skinless chicken breasts
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1 lgchopped onion
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8 ozjar of roasted red peppers
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1/2 tspcajun seasoning
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1/8 tspchili powder
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8 ozpackage softened cream cheese
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8 lgflour tortillas
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1/2 cheavy whipping cream (divided into 1/4 cups)
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1 cshredded sharp cheddar cheese
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1 smcontainer guacamole if desired
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1 smjar salsa if desired
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1 smcontainer sour cream if desired
How To Make chicken & roasted red pepper tortillas
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1Preheat oven to 350
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2Rub chicken breasts with cajun seasoning and black pepper to taste. Cook in skillet with a small amount of olive oil until golden. Remove cooked chicken to a plate to cool.
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3Wipe out skillet with a paper towel and cook chopped onion and peppers until onions are clear. -
4Shred chicken and place it, 1/4 cup heavy whipping cream, and the softened cream cheese to the pan of onions & peppers. Mix well and heat through. Add Salt and Pepper to taste if desired.
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5Place chicken mixture into center of tortilla, fold sides over,tuck in ends and place seam down into baking dish. Tucking ends keeps the filling in place and makes it easier to serve. Continue to fill dish with remaining filled, tortillas.
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6Pour remaining 1/4 cup heavy whipping cream over the tortillas and sprinkle with sharp cheddar cheese.
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7Bake at 350 for 15 to 20 mins or until cheese is melted.
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8Serve with your choices of Salsa, Sour Cream, and Guacamole.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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