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1
Preheat oven to 350 degrees F.
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2
In a large skillet heat 2 tablespoons olive oil over medium heat, add the sliced onion and minced garlic, saute for about 2 minutes.
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3
Then add the chicken slices and cook until chicken is a nice golden brown.
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4
Turn the heat up a touch and add the bell pepper slices and dried chili flakes.
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5
Once chicken is no longer pink remove from the heat and place the mixture into a bowl.
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6
In a small skillet add 1 cup oil.
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7
When oil is warm submerge a tortilla for 10 to 15 seconds or until soft.
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8
This will soften them and make rolling a lot easier.
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9
Drain on paper towels and repeat this process until all tortillas have been softened.
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10
Pour 1 cup of Green Sauce on bottom of the baking dish to cover.
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11
Divide the chicken mixture evenly among the tortillas, roll them up.
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12
Place seam side down on top of the sauce in the baking dish.
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13
Pour the remaining green sauce over them and spread the cheese mix evenly over the top.
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14
Bake for about 20 minutes until golden brown.
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15
Remove from the oven and serve with long-grain rice.
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16
Pulse all ingredients in a food processor until a nice salsa consistency is reached.
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17
For the Rice: Pour 3 cups of hot water in a large saucepan and bring to a boil.
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18
Rinse the rice well in a bowl under cold water and drain.
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19
This will remove surface starch and will be less sticky.
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20
Place the rinsed and drained rice into the saucepan, cover and cook until al dente, about 10 to 15 minutes.
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21
Add fresh cilantro and lime juice and serve.
