1organic red bell pepper(for a stronger version use 1 organic habanero pepper)
1organic sweet vidalia onion
1organic local or home-grown tomato
1organic avocado
1craw unpasteurized grass-fed cheese of your desired flavor
organic brown rice tortilla chips-slightly salted (pink himalayan) and oven browned
Instructions
Heat 2 tbsp coconut oil in a skillet and grill onion, peppers, and shredded chicken. Sprinkle with a few shakes of my dry Mexican seasoning (recipe follows) and cook until tender.
Spoon 1/3 c. chicken mixture and a few spoonfuls of chopped tomato into each tortilla and roll.
Place the filled tortillas in an oiled casserole dish. Pour on the sauce and top with grated cheese.
Bake in 325-degree oven until cheese is bubbly and melted.
Notes
Serve topped with slices of fresh avocado and with a side of organic brown rice tortilla chips and homemade guacamole. Enjoy without guilt!!