Ingredients:
4 chicken breasts, bone in
salt and pepper, to taste
2 tablespoons chicken stock, plus extra for tortillas
1 onions, chopped
1/2 poblano peppers, chopped
1/2 green bell peppers, chopped
1 cup canned tomatoes, drained and chopped
12 corn tortillas
cooking spray
Directions:
Season chicken with salt and pepper and roast in oven for about 1/2 hour. When it’s cooked through, remove bones and skin and shred the chicken.
Heat the chicken stock in a saute pan over medium heat. Add onion and peppers and saute until onion is translucent.
Add tomatoes and shredded chicken and simmer for 10 minutes.
Remove from heat, cool and drain any excess liquid.
Soften tortillas with a bit of chicken stock and place chicken mixture in the center. Roll up tightly and seal with two toothpicks. Spray lightly with cooking spray.
Place seam side down on medium flame on grill and turn while cooking until crispy – about 5-7 minutes.
You can also bake them in a preheated 375F oven about 20 minutes until crisp. Remove from grill, cut in half and remove toothpicks.
Servings: 6
Time preparation: 15 min.
Time total: 60 min.