INGREDIENTS
FOR THE FILLING:
1 1/2 lb
chicken breast or tenderloins
2 cups
sliced sweet bells peppers
1 cup
sliced onion
olive oil
1 1/2 tbsp
Mexican seasoning (I used McCormick Seasoning)
3/4 cup
water
18
flour tortillas (6 inches)
8 oz
shredded mexican blend cheese