Ingredients
- 1 lb chicken breast, diced
- 1 medium green bell pepper, chopped
- 1 medium yellow onion, chopped
- 12 large flour tortillas
- 1 tbsp extra virgin olive oil
- 2 cups shredded mexican blend cheese
- 3 tbsp butter
- 2 cups broth, chicken or vegetable
- 1/2 cup greek yogurt, plain
- 1 15 oz can diced tomatoes with green chiles
- 3 tbsp all purpose flour
- 2 tsp cumin
- 2 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp kosher salt
- 1 tsp black pepper
Recipe Description
If you’re not sure what to make for dinner tonight, or just don’t have a lot of time to spend cooking tonight, this dish should definitely be added to your go-to weeknight dinner rotation. It’s a great crowd pleaser and can be made gluten-free (I used Toufayan Gluten Free Tortillas for the ones pictured below, but you can use any big tortilla you have. I also used white rice flour for the sauce). I also strongly recommend using a brand called Better Than Bouillon, this is my all-time favorite broth base. I switched most of my recipes to this and it definitely made a positive difference in flavor.
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