tex-mex chicken roll ups

By dette

Inspired by the food I had while isiting the WVC facility in San Antonio, Texas, this will have everyone at your next party saying "Muy bueno" Visit any restaurant along the city's famous River Walk and you'll find the best of both worlds. Tex mex cuisine. These bites are my own specil combination of chicken, peppers, cheese and spices all wrapped up in flour torillas, baked, and then sliced.

Ingredients

• Vegetable oil spray
• 2 t. extra virgin olive oil
• w small onions, chopped
• 1/4 red bell pepper, cored, seeded and diced
• 1 jalapeno stemmed, seeded and diced
• 2 garlic cloves, chopped
• 4 large button mushrooms, sliced
• 3/4 c. prepapred taco sauce
• 3 c. cooked and shreddred chicken
• 2 c. (8 oz) grated Monterey Jack
• 1 t. kosher salt
• 1 t. cayenne
• 10 8 inch flour tortillas
• Guacamole or salsa

Details

Servings 10
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

Preheat the oven to 350. Spray a 9 x 13" shallow baking dish with the vegetable oil spray.
Heat the olive oil in a skillet over medium ehat. Add the onions, bell pepper, jalapeno, garlic, and mushrooms and cook for 1 minutes. Stir in thetaco sauce and cook until heated through 1-2 minutes. Add the chicken, salt, and cayenne and toss to coat. Add the Monterey Jack. Cover and simmer for 5 mintues.
Place a tortilla on a clean work surface. Spoon 2 t. of the chicken mixture on top and spread it to the tortillas edges. Roll up and place in the prepared baking dish. Continue with the rest of the tortillas, putting the filled and rolled ones next to one another. Bake for 10 mintues until hot and the cheese is melted.
Remove each tortilla from the baking dish to a cutting board and slice diagonally into 6 pieces.l Arrange the slices on a serving platter, accompanied by a bowl of guacamole or salsa.