1 lb chicken breast
1 onion, chopped
1 green pepper, chopped
2 Tbsp olive oil
8 oz medium enchilada sauce
2 cups shredded monterey jack cheese
2 Tbsp butter
cilantro and sour cream for garnish, if desired
Cut the chicken into chunks.
Pour the enchilada sauce over the chicken.
Set sauce and chicken aside.
Heat olive oil over high heat in a skillet and throw in the veggies.
Let the veggies sit for a bit then stir and saute until they start to brown.
Set the veggies aside in a bowl and heat the skillet back up. Pour in chicken and sauce and let sit for a minute again.
Cut the chicken up into small pieces.
Heat a little bit of butter in a separate skillet over medium heat.
Place a tortilla in the skillet and cover with half of the cheese. Add half the veggies and chicken. Cover with the other tortilla. Flip as soon as it browns, adding butter to the skillet before cooking the other side.
Cafe Rio-style Sweet Pork Salad recipe. Next time I might try serving it with some spiced-up black beans. Yummy!
This recipe is featured in Menu Plan 7.