Roasted Chicken Breasts (Shredded or chopped into bit sized cubes)
1 Can roasted diced tomatoes
1 Green Bell Pepper (Diced)
4 cloves Garlic-minced
1 yellow or white Onion-diced
1 Serrano pepper-diced
2 ripe Tomatoes-diced
2 tablespoons Paprika
4 tablespoons Olive oil
1 teaspoon Chipotle (Sometimes I will use Chipotle peppers in Adobo sauce-but if you do this you’ll want to omit the Serrano peppers or it will be too spicy)
Shredded Cheddar and pepper jack cheese blend
Tortillas (I use the low-fat version)
Low fat Sour cream-for garnish
Sauté onions and garlic in olive oil till golden brown. Add Serrano peppers and bell peppers and diced chicken. Add fresh and canned tomatoes. Add remaining ingredients and spices. Cover and reduce heat. Simmer for 20 minutes.
Drain juices from chicken, and keep for remaining chicken to store later. Heat a frying pan to a medium heat, adding a little butter in the pan. Lay one tortilla down, sprinkle cheese, then a layer chicken across entire tortilla. Add another layer of cheese. Then top with another tortilla. Cook till golden brown, and then flip to opposing side. Once golden brown, remove, slice and serve with black beans, Queso Fresca, and sour cream.
**Store your remaining chicken in the juices for later use.