I was living in my first apartment, sub-terrain unit #8, and a good friend and I decided we were going to tackle a Mexican dinner in my little galley kitchen. It was so little, when you opened the refrigerator, you could not get through as the door touched the opposite counter. None the less, we learned to maximize the space of that little kitchen, and served several successful DIVA Dinners in my first home, including my friend’s excellent chicken enchiladas.
- 4 Skinless Boneless Chicken Breasts, cut up
- 1 Onion, diced
- 1 Red Pepper, diced
- 1 can of Cream of Chicken Soup
- 1 can of Cream of Mushroom Soup
- 8 Flour Tortillas
- 1 bag Cheddar Cheese, shredded
- 1 package Fajita Seasoning
- Sweet Red Pepper Salsa, to top
Preheat over to 350 degrees F.
Cut the chicken, while raw, into bite-size pieces. Heat a large skillet with olive oil. Add the chicken and cook over medium heat until the chicken is almost cooked through, turning often. Add the onions and pepper and let simmer for a few minutes before adding the cans of cream of chicken and mushroom soup. To thin out the sauce, add a small amount of water, mixing often. Pour in about half of the fajita seasoning, mixing it well throughout.
Spray a glass cooking pan with non-stick spray. Place a flour tortilla into the pan and scoop the chicken mixture into the tortilla. Top with shredded cheddar cheese and then wrap the tortilla tight. Continue this process until the pan is completely filled with tightly wrapped tortillas. Top them with more shredded cheddar, and then bake for about 20 to 25 minutes, or until the tops start to brown. When finished baking, top the fajita burrito with salsa and serve hot.