2 tbsp canola oil
2 tsp chili powder
1 tsp ground cumin
1 tsp oregano
1/4 tsp salt and pepper
4 skinless boneless chicken breatulars cut into small bitesize strips
2 onions sliced
1 red and green pepper thinly sliced
1 jalapeno pepper minced
1 cup drained and diced tomatoes
1/2 cup shredded light cheddar or monterey jack cheese
8 large whole wheet tortillas
1/2 cup shredded light cheddar or jack cheese
1/2 sour cream
in a bowl combine 1tbsp canola oil, chili powder, cumin, oregano, salt and pepper. add chicken and coat with the mixture. ( i find letting it marinate for overnight or the day makes it extra yummy!)
Heat 1 tbsp of canola oil in pan and cook chicken.
reduce heat to medium and cook onions, red, green peppers and jalapenos until tender.. 10 minutes-ish.
Put the cooked veggies in a big bowl, add in chicken, cheese and tomatoes and mix up.
Divide amoung tortillas and roll up ( i find closing the ends of the tortillas is good to do). Place them tightly into a greased 9x13 baking dish. cover with foil and cook at 400 for about 15 minutes.
remove foil, sprinkle with topping cheese and bake for 10 more minutes or until cheese is bubbly and tortillas are crisp.
Serve with sour cream