Taco Chicken Enchiladas
1 1/2 lb. boneless, skinless chicken breast, cut into 1" pieces
2 T. The Tasteful Olive Onion and Cilantro infused olive oil, divided
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
15 oz. can diced tomatoes
1 c. sour cream
2 1/2 T. The Tasteful Olive taco seasoning
2 c. shredded cheese, divided
8, 10" flour tortillas
12 oz. salsa of choice
Preheat the oven to 350 degrees.
Cook chicken pieces in 1 T. of the olive oil over medium heat until cooked through. Remove the chicken to a plate. Add the remaining oil to the pan then add onion and green pepper and cook for 5 minutes. Add garlic and tomatoes and continue to cook for 1 minute. Add sour cream, taco seasoning, and 1/2 c. of cheese. Cook until cheese melts.
Roll equal amount of chicken mixture in the tortillas and lay them in a 9 x 13" baking dish. Cover with salsa and the remaining cheese. Bake uncovered for 20 minutes. Let cool 10 minutes before serving.
Author: Nathan Bovos
