 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
|
This showed up in my in box - a nice simple use for leftover roast chicken. I think it may be good enough to actually poach some chicken to use. This should easily double. Ingredients:
3 ounces cooked chicken, shredded |
1/4 teaspoon garlic, fresh minced |
1/2 teaspoon chili powder |
sea salt, to taste |
1 flour tortilla |
1/4 cup green tomatillo sauce |
1 1/2 ounces white cheese, shredded |
1/2 cup romaine lettuce, shredded |
1/4 avocado, sliced (or mashed) |
1/8 cup tomato, chopped |
Directions:
1. Preheat oven to 425°F.
2. Mix garlic, chili powder and sea salt with chicken.
3. Place 3 oz. chicken on tortilla and fold.
4. Bake 3 minutes on each side.
5. Put tomatillo sauce on top.
6. Add a white cheese and bake until cheese melts, about 10 minutes.
7. Garnish with shredded lettuce, guacamole and tomato.
|
|