- Bunch of Kale
- Fontina cheese
- Egg noodles
- Smoked paprika
- Onion powder
- Cayenne pepper
1 Heat a large pan with 2 tbsp of olive oil. Cook the chicken until cooked through. Make sure not to overcook the chicken at this step. Wipe out the pan.
2 Using two forks shred the chicken and set aside.
3 Heat the pan again. Cook peppers and onion in olive oil until limp.
4 Add the shredded chicken, 3/4 jar of queso dip and 3/4 jar of salsa and cook until smooth and bubbly.
5 Fill each tortilla with some of the mixture, roll and place seam side down in a baking pan, sprayed with cooking spray.
6 Cover tortillas with remaining salsa, queso dip, and shredded cheese
7 Cover with foil and bake in 350 degree oven for 30 - 45 minutes. Take off foil for the last few minutes.