Chicken Tortillas Recipe

Spicy Mexican Chicken Tortillas

  • 4 to 6 flour tortillas, large size

  • 4 chicken breasts, cut to 1/2 inch strips

  • 1 clove garlic, minced

  • 1 med. onion, sliced thin
  • 1 med red pepper, cut into
    small strips or julienned

  • 1 med. green bell pepper,
    cut into small strips or julienned

  • 2 tbls. hot Mexican pepper sauce

  • 1 tbls. Cajun seasoning

  • 1 tsp. chili powder
  • 1/2 tsp. ground black pepper
  • 2 tsp lemon or lime juice
  • 1/2 tsp paprika
  • Mexican salsa
  • cheddar or longhorn cheese
Cooking Instructions

To make tortillas chicken mixture, add oil to a heavy fry pan or cast iron skillet and over medium heat, saute the chicken, onion and garlic. Cook about 5 minutes, turn mixture often, Add peppers, squash, Cajun seasoning, hot Mexican pepper sauce, chili powder, lime juice, paprika and ground pepper. Cook and stir often for an additional 10 minutes or till vegetables are crisp tender.

To fill, spoon and spread slightly, chicken and pepper mixture on each tortilla, roll and place on a serving dish. Garnish with cheese and Mexican salsa. Servings for this recipe will vary depending on desired amount of filling used for each tortilla.

To make your own flour tortillas try this
Home made Flour Tortillas Recipe

For chicken enchiladas try this
Chicken Enchiladas Recipe

Emile Henry Provencal
Baking Dish

tortillas baking dish
13-by-10-by-2 5/8-Inch.This deep dish is ideal for enchiladas, caseroles and lasagna. Absorbs, retains, and transfers heat efficiently and evenly. Go from freezer to the broiler, oven or microwave. Easy to clean, dishwasher safe.


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