Prep Time: 25 minutes
Ingredients:
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces 🍗
1/2 cup sliced onions 🍠
1/2 cup sliced bell peppers (any color) 🌶️
2 cloves garlic, minced 💡
1 tablespoon olive oil 💧
1 teaspoon ground cumin ❗️
1 teaspoon smoked paprika ❗️
1/2 teaspoon salt 💸
1/4 teaspoon black pepper ❗️
1 cup shredded cheddar cheese 🧀
1/2 cup shredded Monterey Jack cheese 🧀
8 small flour tortillas 🌮
Optional toppings: avocado, sour cream, salsa, cilantro
Preparation Steps:
1️⃣ Preheat oven to 400°F (200°C).
2️⃣ In a large bowl, whisk together olive oil, cumin, smoked paprika, salt, and pepper. Add chicken and mix until coated.
3️⃣ In a large skillet, sauté onions and bell peppers until tender. Add garlic and cook for 1 minute.
4️⃣ Add chicken to the skillet and cook until browned.
5️⃣ In a greased 9x13-inch baking dish, arrange half of the tortillas.
6️⃣ Top with chicken mixture, then sprinkle with half of the cheese.
7️⃣ Repeat layers, starting with tortillas, then chicken mixture, and finally remaining cheese.
8️⃣ Bake for 25-30 minutes or until cheese is melted and bubbly.
Notes and Tips:
Use any color bell peppers or a combination for added flavor and visual appeal.
If using optional toppings, add them after baking to preserve freshness.
For extra crispy tortillas, bake for an additional 5 minutes.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
