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8 large flour tortillas  2 Tbsp olive oil 1 medium onion  1 medium green bell pepper  1 lb cooked and shredded chicken breast 1 tsp chili powder 1 tsp cumin 1 tsp smoked paprika ½ tsp garlic powder ½ tsp salt ½ tsp pepper 1 c sour cream 2 c Monterey Jack cheese

Jalapeño Slices Salsa Cilantro Sour Cream Guacamole Pico De Gallo


Preheat the oven to 425 degrees Fahrenheit. Spray a 18×13 inch sheet pan with non-stick spray. In a large skillet, heat the olive oil. Add the onion, bell pepper to the skillet. Cook for 3 minutes or until the onion begs to soften and gets translucent.

Add the chicken, chili powder, cumin, smoked paprika, garlic powder, salt and pepper to the skillet. Stir well and cook for 5 minutes or until heated through. Stir sour cream into the mixture.

Place 6 of the flour tortillas around the edges of the prepared sheet pan with the tortillas hanging halfway over the edge of the pan. Leave a gap in the center. Place 1 tortilla in the middle to cover the center gap.

Evenly spread the chicken mixture over the top of the tortillas. Then sprinkle the cheese over the top of the meat.

Place the last tortilla in the center of the mixture. Then fold the tortillas that are hanging over the edge of the pan towards the middle.

Place a second sheet pan on top of the folded tortillas and press down gently. Place in the preheated oven at 425 degrees Fahrenheit and bake for 20 minutes, remove top sheet pan and bake an additional 5 minutes until the top is golden brown.

Remove from the oven and allow to slightly cool then cut into servings. Top with your favorite toppings like sour cream, salsa, guacamole, pico de gallo etc.