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Ingredients
| 6 | regular sized whole grain soft tortillas | |
| 2 tbsp | (30 ml) | butter, melted |
| 1/2 cup | (125 ml) | Enchilada sauce |
| 1/2 cup | (125 ml) | cooked chicken, diced |
| 1/2 cup | (125 ml) | red onion, thinly sliced |
| 1 cup | (250 ml) | diced bell pepper |
| 1/2 cup | (125 ml) | baby tomatoes, quartered |
| 1 cup | (250 ml) | shredded Monterey Jack or Cheddar cheese |
| Garnishes: chopped cilantro, sour cream, salsa |
Directions
- Preheat oven to 375°F (190°C). Place tortillas on an ungreased baking sheet, and prick all over with a fork. Brush melted butter on top of each tortilla (leave some for sauteing veggies).
- Bake for about 5-7 minutes, until puffed and just golden brown. Remove from oven and let cool.
- In a large skillet, heat the remaining butter over medium heat. Add the sliced onions and pepper and cook over medium-low heat, stirring occasionally, until translucent and caramelized (about 7-8 minutes). Remove skillet from heat.
- While onions and peppers are cooking, brush enchilada sauce over each of the baked tortillas. Top with sauteed onions and peppers,chicken, tomatoes, and sprinkle with cheese.
- Place is back in the oven and cook for 4-5 more minutes, until the cheese has melted. Remove from oven and garnish with fresh cilantro, sour cream, and/or salsa. Enjoy!