INGREDIENTS

2 TBSP. SUNFLOWER OIL

1 WHITE ONION DICED

4 SKINLESS CHICKEN BREASTS, DICED INTO ½ INCH PIECES

1 TEASPOON SEA SALT

BLACK PEPPER TO TASTE

1 CAN BLACK BEANS, RINSED AND DRAINED

8 LARGE FLOUR TORTILLAS

1 BAG MEXICAN BLEND SHREDDED CHEESE

2 CUPS SALSA OR HOMEMADE SAUCE

½ CUP CHOPPED PARSLEY OR CILANTRO

DIRECTIONS

PREHEAT OVEN TO 350 DEGREES F.

  • PREPARE YOUR SAUCE, IF MAKING IT HOMEMADE OR YOU CAN USE SALSA TO SAVE TIME
  • IN A LARGE PAN COOK YOUR CHICKEN BREASTS WITH SUNFLOWER OIL ADDING SALT AND PEPPER, TURNING ON BOTH SIDES AND THEN CUT INTO HALVES TO REDUCE COOKING TIME
  • COOK FOR ABOUT 10-15 MINUTES COVERED. LET COOL AND THEN DICE THE CHICKEN AND PUT ASIDE.
  • SAUTEE ONION, JALOPENOS AND DICED RED PEPPER
  • ADD COOKED DICED CHICKEN, COOK THROUGH AND ADD FAJITA MIXTURE, COMBINE WELL
  • ONCE THE SAUCE AND CHICKEN MIXTURE IS COOKED, ASSEMBLE ALL YOUR INGREDIENTS AND LAY OUT YOUR TORTILLAS ON A CLEAN SURFACE
  • FIRST ADD THE SAUCE TO COVER THE ENTIRE TORTILLA
  • ADD THE BEANS ALONG THE MIDDLE
  • ADD CHICKEN MIXTURE
  • COOKED SPANISH RICE
  • CHEESE
  • NOW ROLL UP TORTILLA AND PLACE ON A DEEP BAKING DISH THAT HAS BEEN GREASED.

BAKE UNCOVERED FOR ABOUT 20-30 MINUTES AT 350 DEGREES