1/2 cup chopped onion
1/2 teaspoon crushed red pepper
1 fresh jalapeno chile pepper, seeded and chopped*
1 tablespoon vegetable oil
1 22 ounce package Tyson® Grilled & Ready® Frozen Fajita Chicken Breast Strips, thawed and finely chopped
1 19 ounce can enchilada sauce
10 6 inches corn tortillas
1 cup shredded cheddar cheese or Monterey Jack cheese
Preheat oven to 350 degrees F. In a large skillet cook and stir onion, crushed red pepper, and jalapeno in oil over medium-high heat. Reduce heat; cook and stir over low heat 2 minutes or until onion is tender. Add Grilled & Ready® Fajita Chicken Strips and 1/2 cup of the enchilada sauce to skillet; heat through.
Spoon about 1/3 cup of the chicken mixture onto each tortilla near one edge; roll up. Place filled tortillas, seam sides down, in a lightly greased 2-quart rectangular baking dish. Pour remaining enchilada sauce over all.
Bake, covered, 20-25 minutes or until heated through. Uncover and sprinkle with cheese. Let stand for 5 minutes before serving.
Sprinkle with sliced pitted ripe olives and sliced green onions; top with sour cream.
Fresh chile peppers contain volatile oils that can burn your skin and eyes, so avoid direct contact with them as much as possible. When working with fresh chiles, wear disposable plastic or rubber gloves. If your bare hands do touch the chiles, wash your hands and nails thoroughly with soap and warm water.
Per Serving: cal. (kcal) 207, Fat, total (g) 10, chol. (mg) 52, sat. fat (g) 3, carb. (g) 16, fiber (g) 2, pro. (g) 17, vit. A (IU) 340, vit. C (mg) 2, sodium (mg) 802, calcium (mg) 61, Percent Daily Values are based on a 2,000 calorie diet
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