This is what we had for dinner last night. I chose not to use the recipe I had originally intended to use – instead I came up with my own.
2 Chicken Breasts (cooked and shredded)
1 cup (more or less depending on your preference) shredded Mexican style cheese
1 small can diced green chilies
1/2 cup cut up roasted bell peppers (from the jar)
6 tortillas (flour or corn)
I placed the chicken in the crockpot in the morning with about 1 1/2 cups of chicken stock and 1/2 cup of salsa for flavor. I cooked it on low for 7 hours and then shredded it when I got home.
Place a flat frying pan on medium high heat and start to assemble. Place one tortilla in the pan and evenly spread a small amount of cheese on the tortilla. Next add the shredded chicken, chilies, and bell peppers. Top with a generous helping of cheese and another tortilla. ( I am gluten free so I used corn tortillas for mine and flour tortillas for the boys. That is why some of the photos will have corn tortillas in them.)
Let the tortilla cook on one side for about 5 minutes, making sure that it does not burn. Then carefully flip over to the other side and cook another 5 minutes – or until the cheese has completely melted and the tortilla is toasted to your liking.
Serve with salsa, sour cream and guacamole. Maybe even enjoy a Margarita!