Cheesy Chicken Tortilla Bake.

  • ¼ (8 oz) block
    cheddar cheese
  • ¾ lb
    chicken breasts, boneless skinless
  • ½ small bunch
    cilantro
  • 1 (14.5 oz) can
    diced tomatoes
  • 1 clove
    garlic
  • ½ small bunch
    green onions (scallions)
  • ½
    jalapeño pepper
  • 2
    large flour tortillas
  • ¼ cup
    plain Greek yogurt
  • ½
    red bell pepper
  • 1 medium
    yellow onion
  •  
    all-purpose flour
  •  
    chili powder
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    mayonnaise
  •  
    salt
  • 1
    Preheat oven to broil and position rack under the broiler.
  • 2
    Add chicken and salt to a medium saucepan. Cover with water and bring to a boil.
    ¾ lb chicken breasts, boneless skinless
    1 tsp salt
    4 cup water
  • 3
    Turn heat down to medium and simmer until chicken is cooked through, about 10 minutes.
  • 4
    Meanwhile, heat oil in a second saucepan over medium heat.
    ½ tsp extra virgin olive oil
  • 5
    Peel and small dice onion. Peel and mince garlic. Add both to second preheated pan.
    1 medium yellow onion
    1 clove garlic
  • 6
    Wash and dry bell pepper and jalapeno. Seed and remove ribs with a spoon. Be careful, with jalapenos, not to touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.
    ½ red bell pepper
    ½ jalapeño pepper
  • 7
    Small dice all peppers and add to pan.
  • 8
    Season with chili powder, cumin, and salt. Cook until vegetables are softened, about 5 minutes.
    ½ tsp chili powder
    ½ tsp cumin
    ½ tsp salt
  • 9
    Drain diced tomatoes; discard juice and add tomatoes to the pan.
    1 (14.5 oz) can diced tomatoes
  • 10
    Add yogurt, mayo and flour to the pan, stirring to combine. Bring mixture to a boil and then reduce heat to minimum.
    1 tbsp mayonnaise
    1 tbsp all-purpose flour
    ¼ cup plain Greek yogurt
  • 11
    When chicken is done, drain and shred with a fork. Add to vegetable and yogurt mixture.
  • 12
    To assemble, place a tortilla on the bottom of a baking dish. Cover with half of the chicken mixture. Add a second tortilla and remainder of the chicken mixture.
    2 large flour tortillas
  • 13
    Top with cheese. Broil for 3 minutes until cheese on top melts and becomes golden brown.
    ¼ (8 oz) block cheddar cheese
  • 14
    Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle.
    ½ small bunch green onions (scallions)
  • 15
    Shave the cilantro leaves off the stems; discard the stems and mince the leaves.
    ½ small bunch cilantro
  • 16
    Top with green onions, cilantro and a drizzle of yogurt. Serve warm, enjoy!