(from anniemarie’s recipe box)
Source: Grand Rapids Baptist Cookbook IIServes 10 people
- 1 lb. chicken breasts
- 10 flour tortillas
- 1 T. bacon bits, optional
- 1 1.1-oz. dry fajita seasoning mix
- 1 8-oz. pkg. shredded cheddar cheese
- 1 8-oz. pkg. shredded monterey jack cheese
Cut chicken into small pieces and prepare with fajita seasoning mix. Cook until no longer pink on the inside.
Layer 1/2 of tortillas with cheddar cheese, chicken mixture and bacon bits. Top with monterey jack cheese. Top with remaining tortilla shells.
Bake in preheated oven about 10 minutes or until cheese is melted. Cut in wedges and serve with sour cream and salsa.
Can add 2 green bell peppers and 1 onion, if desired – chop; cook in 1 tablespoon oil until tender. Mix with chicken until heated through.