Ingredients

• 2 teaspoons Gay Lea Butter
• 1 pound skinless , boneless chicken breasts, cut into 1-inch cubes
• salt and ground black pepper to taste
• 2 cups shredded Ivanhoe Old Cheddar , divided
• 1 cup diced green pepper
• 0.67 cups Gay Lea Sour Cream
• 0.5 cups sliced black olives , Optional
• 0.33 cups salsa
• 1 jalapeno pepper , seeded and minced
• 2 tablespoons chopped fresh cilantro
• 4 large flour tortillas

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C).
2. 2 Melt butter in a large skillet over medium-high heat. Add chicken and cook until no longer pink inside, about 8 minutes. Season with salt and pepper, then transfer to a large bowl.
3. 3 Add 1 cup shredded cheese, bell pepper, sour cream, olives, salsa, jalapeño, and cilantro to the chicken; stir to combine.
4. 4 Place 1/4 of the chicken mixture onto a tortilla. Fold and roll tortilla to completely enclose filling, then place it, seam-side down, in a small baking dish. Repeat to fill and roll remaining tortillas. Sprinkle the remaining cheese over top.
5. 5 Bake in center of the preheated oven until cheese is melted and tortillas are crispy, about 20 minutes.

Nutrition per serving