Ingredients
- 2 large boneless, skinless chicken breasts, cut into ½-inch cubes
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- 4-5 large flour tortillas (burrito-size)
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ cup (1 stick) unsalted butter
- 5-6 large garlic cloves, finely minced (trust me, fresh is best here)
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Optional for serving: sour cream, salsa, chopped green onions, or shredded lettuce
Equipment Needed
- Large skillet
- Medium saucepan
- Baking sheet
- Parchment paper or silicone baking mat
- Mixing bowls
- Sharp knife and cutting board
- Grater (if shredding cheese from a block)
- Tongs or a spatula
Step-by-Step Instructions
The magic starts with the chicken. I heat the olive oil in my trusty large skillet over medium-high heat and add the cubed chicken in a single layer. Don’t crowd the pan—I made that mistake once and ended up steaming the chicken instead of getting those nice golden edges. I season it generously with salt, pepper, and the paprika, letting it cook until it’s just cooked through and no longer pink. Then, I remove it to a bowl and set it aside. Into the same skillet goes the thinly sliced onion. This is where patience pays off. I cook them over medium-low heat, stirring occasionally, until they become soft, sweet, and beautifully caramelized. This takes about 10-15 minutes, but it builds a foundational flavor that’s absolutely worth it.(See the next page below to continue steps…)