chicken & roasted red pepper tortillas
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.
prep time
1 Hr
cook time
15 Min
method
---
yield
8 serving(s)
Ingredients
- 4 medium boneless, skinless chicken breasts
- 1 large chopped onion
- 8 ounces jar of roasted red peppers
- 1/2 teaspoon cajun seasoning
- 1/8 teaspoon chili powder
- 8 ounces package softened cream cheese
- 8 large flour tortillas
- 1/2 cup heavy whipping cream (divided into 1/4 cups)
- 1 cup shredded sharp cheddar cheese
- 1 small container guacamole if desired
- 1 small jar salsa if desired
- 1 small container sour cream if desired
How To Make chicken & roasted red pepper tortillas
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Step 1Preheat oven to 350
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Step 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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Step 3Wipe out skillet with a paper towel and cook chopped onion and peppers until onions are clear. -
Step 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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Step 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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Step 6Pour remaining 1/4 cup heavy whipping cream over the tortillas and sprinkle with sharp cheddar cheese.
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Step 7Bake at 350 for 15 to 20 mins or until cheese is melted.
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Step 8Serve with your choices of Salsa, Sour Cream, and Guacamole.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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