Ingredients
4
4 servings
- •2 teaspoons Gay Lea Butter
- •1 pound skinless, boneless chicken breasts, cut into 1-inch cubes
- •salt and ground black pepper to taste
- •2 cups shredded Ivanhoe Old Cheddar, divided
- •1 cup diced green pepper
- •⅔ cup Gay Lea Sour Cream
- •½ cup sliced black olives (Optional)
- •⅓ cup salsa
- •1 jalapeno pepper, seeded and minced
- •2 tablespoons chopped fresh cilantro
- •4 large flour tortillas
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Melt butter in a large skillet over medium-high heat. Add chicken and cook until no longer pink inside, about 8 minutes. Season with salt and pepper, then transfer to a large bowl.
- Add 1 cup shredded cheese, bell pepper, sour cream, olives, salsa, jalapeño, and cilantro to the chicken; stir to combine.
- Place 1/4 of the chicken mixture onto a tortilla. Fold and roll tortilla to completely enclose filling, then place it, seam-side down, in a small baking dish. Repeat to fill and roll remaining tortillas. Sprinkle the remaining cheese over top.
- Bake in center of the preheated oven until cheese is melted and tortillas are crispy, about 20 minutes.
Nutritional Facts
Per 4 servings
- Calories: 711
- Carbohydrate: 50g
- Fat: 37g
- Fiber: 4g
- Protein: 46g
- Sugar: 4g
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