Ingredients

• 1 pound skinless boneless chicken breasts
• 2 teaspoons Gay Lea Butter
• 1 pinch Pinch salt
• 1 pinch Pinch pepper
• 2 cups shredded Ivanhoe Old Cheddar
• 2/3 cup Gay Lea Sour Cream
• 1 cup diced green pepper
• 1/3 cup salsa
• 1/2 cup sliced black olives (optional)
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons chopped fresh cilantro
• 4 large flour tortillas

Instructions

1. Cut chicken into small 1-inch (2.5cm) cubes. In skillet, melt butter over medium high heat and cook chicken for about 8 minutes or until no longer pink inside. Salt and pepper to taste. Pour into large bowl and stir in 1/2 cup (375mL) of the cheese, sour cream, green pepper, salsa, olives, jalapeno, and cilantro.
2. Preheat oven to 350 degrees F (180 degrees C).
3. Divide mixture among tortillas: Fold and roll to enclose filling completely; place seam side down in small baking dish. Sprinkle with remaining cheese.
4. Bake in centre of oven for about 20 minutes or until cheese is melted and tortillas are crispy.