Chicken Quesadillas

Serves 3-4

4 tortillas

1 lb chicken breast

1 onion, chopped

1 green pepper, chopped

2 Tbsp olive oil

8 oz medium enchilada sauce

2 cups shredded monterey jack cheese

2 Tbsp butter

cilantro and sour cream for garnish, if desired

Cut the chicken into chunks. Pour the enchilada sauce over the chicken. Set sauce and chicken aside.

Heat olive oil over high heat in a skillet and throw in the veggies. Let the veggies sit for a bit then stir and saute until they start to brown.

Remove the veggies from heat and set the veggies aside in a bowl. Heat the skillet back up. Pour in chicken and sauce and let sit for a minute again then stir and saute until cooked through. Add more sauce if it starts to dry up. I had to decrease the heat to medium-high to prevent the sauce from burning while the chicken cooked.

Cut the chicken up into small pieces.

Heat a little bit of butter in a separate skillet over medium heat.

Place a tortilla in the skillet and cover with half of the cheese. Add half the veggies and chicken. Cover with the other tortilla. Flip as soon as it browns, adding butter to the skillet before cooking the other side. Repeat with other tortillas and remaining ingredients.

Serve with sour cream and cilantro, for garnish.