Ingredients
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2 -3 garlic cloves, minced
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1 teaspoon extra virgin olive oil
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1/2 cup diced red onion
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1 cup diced red bell pepper
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1 tablespoon cumin
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1 1/2 teaspoons chili powder
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1 (4 1/2 ounce) can diced green chilies
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1 cup low sodium chicken broth
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2 medium whole wheat tortillas, about 8-inches in diameter
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1 cup shredded cheddar cheese
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1 lb boneless skinless chicken breast, cut into 1-inch cubes (about 2 chicken breasts)
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1 cup diced tomato
Instructions
- Pre-heat oven to 350°F.
- Heat a large sauté pan with oil, add chicken and garlic and sauté for 2 minutes over medium high heat until chicken is golden brown.
- Add onion, bell pepper, tomato and spices and cook until vegetables are tender. Add chicken stock and chiles. Cook until stock is almost gone.
- Lightly coat an 8 x 8-inch glass baking dish with cooking spray. Place 1 tortilla in bottom of pan. Spread 1/2 of chicken mixture over tortilla. Top with 1/2 of cheese. Then top with remaining tortilla, chicken mixture and cheese.
- Bake for 15 to 20 minutes or until cheese is melted and lightly browned on top. Cut into 4-6 servings.