Red Chicken with Toasted Corn Tortillas

This chicken is fast, cheap, easy, and healthy; a real winner all around! It was inspired by a recipe from my local HEB called Enchilada Surprise. I did not have enchilada sauce in my pantry, but I did have tomato sauce that I doctored up. I also wanted to add in some bell peppers for extra veggies and it just so happened that all I had were red bell peppers! Thus, Red Chicken was born....

the before shot

and the after shot

Red Chicken w/toasted corn tortillas

serves aprx 4

2 boneless skinless chicken breasts- sliced or diced

2 tbs evoo

1 can tomato sauce

2 tsp garlic powder

2 tsp chili powder

1 cup chopped onion

1 red bell pepper- chopped

1 can Mexican style diced tomatoes

1 cup shredded cheddar cheese

2 corn tortillas- cut into strips

preheat oven to 400*

In a large skillet, cook chicken in evoo until fully cooked. set aside.

In a 9x13" baking dish- mix together tomato sauce, chili powder, garlic powder, onion, bell pepper, and diced tomatoes. Add chicken and mix to coat completely.  Sprinkle chicken/veggie mixture with cheddar cheese and top with tortilla strips.

Bake for about 20-30 mins until the tortilla strips are nice and crispy.

Enjoy!