- 2 boneless, skinless chicken breasts, cooked and shredded OR ground beef
- 1/2 a green bell pepper, finely chopped
- 1/2 onion, finely chopped
- 2 Tbsp olive oil
- 1 tsp garlic powder
- salt and pepper to taste
- 2 cups chili gravy (recipe follows)
- 4 flour tortillas
- 1 cup shredded cheddar cheese
Heat olive oil in a skillet over medium heat. Cook the chicken.
Add onion and peppers and cook for about 5 min. Add salt, pepper, and garlic powder. Remove from pan and set aside. Add some of the chili gravy. Fill your tortillas and lay them in the casserole and top with cheese and other toppings of your choice. Bake for 20 minutes covered then uncovered for addition 15 min.
Chili gravy recipe:
- 4 Tbls Oil or Lard
- 3 Tbls all-purpose flour
- ¼ cup chili powder
- 1 - 8 ounce can tomato sauce
- 1- 6oz can tomato paste
- 2-4 cups Pork or Chicken Broth
- 1 Tbls Brown Sugar
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
-
1/2 teaspoon salt* You can add more or less broth for desired consistency according to the recipe you are preparing.
Directions:1. Heat oil in a large skillet to medium heat. Whisk in flour stirring with a wooden spoon until thickened....Add chili powder.2. Reduce heat to medium and continue to whisk until lightly browned.3. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, brown sugar, onion powder. and salt.4. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.5. Serve immediately, keep in a covered bowl in the refrigerator or freeze.
