Serves: 4
Prep Time: 10 minutes
Bake Time: 45 minutes
4 medium boneless, skinless chicken breasts
3 bell peppers, thinly sliced
1 onion, sliced into thin wedges
1 1/2 cups Mexican style shredded cheese
Creole seasoning, to taste
Olive oil (light drizzle)
Flour or corn tortillas
Sour cream
Hot sauce (optional)
Preheat oven to 375 degrees. Grease a large 9x13 glass baking dish.
Place chicken breasts in a single layer in baking dish. Lightly sprinkle creole seasoning over each chicken breast. Layer peppers and onions over top of chicken. Lightly drizzle olive oil over everything, Sprinkle with cheese.
Bake uncovered in preheated oven for about 45 minutes or until chicken is no longer pink and juices are clear.
Cool 5-10 minutes then slice chicken into bite size pieces. Spoon into tortillas and top with sour cream and hot sauce if desired. Enjoy!
Prep Time: 10 minutes
Bake Time: 45 minutes
4 medium boneless, skinless chicken breasts
3 bell peppers, thinly sliced
1 onion, sliced into thin wedges
1 1/2 cups Mexican style shredded cheese
Creole seasoning, to taste
Olive oil (light drizzle)
Flour or corn tortillas
Sour cream
Hot sauce (optional)
Preheat oven to 375 degrees. Grease a large 9x13 glass baking dish.
Place chicken breasts in a single layer in baking dish. Lightly sprinkle creole seasoning over each chicken breast. Layer peppers and onions over top of chicken. Lightly drizzle olive oil over everything, Sprinkle with cheese.
Bake uncovered in preheated oven for about 45 minutes or until chicken is no longer pink and juices are clear.
Cool 5-10 minutes then slice chicken into bite size pieces. Spoon into tortillas and top with sour cream and hot sauce if desired. Enjoy!
