Ingredients
3 cups cooked and shredded chicken (375 g)
1 onion, chopped
1 red bell pepper, chopped
1 jalapeño, chopped
1 cup taco sauce (260 g)
20 taco-size tortillas
3 cups shredded cheddar cheese (300 g)
3 cups shredded monterey jack cheese (300 g)
Preparation
Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
In a large bowl, add the chicken, onion, red bell pepper, jalapeño, and taco sauce, and mix to combine. Set aside.
Cut each tortilla in half. Evenly add about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese, and chicken mixture to each tortilla half.