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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 16 |
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A recipe that is quick and easy. Ingredients:
3/4 lb boneless skinless chicken, poached for 25 minutes |
water, to cover |
1 small onion, quartered |
salt |
pepper |
1 cup shredded romaine lettuce |
1 (4 ounce) can green chilies, drained |
2 tablespoons fresh cilantro or 2 tablespoons parsley |
8 10-inch flour tortillas |
1 cup salsa |
1 (16 ounce) can refried beans |
1 cup sour cream |
1 1/2 cups shredded cheese |
1/2 cup chopped tomato |
2 tablespoons ripe pitted sliced olives |
2 tablespoons fresh cilantro or 2 tablespoons parsley |
Directions:
1. Poach chicken in enough water to cover for 25 minutes (Add onion and S&P to water to season while cooking).
2. Cool and shred chicken then add to lettuce, chilies and cilantro.
3. Set aside.
4. Place a tortilla on a platter.
5. Spread with 1/2 the salsa.
6. Spead 1/2 the refried bean on another torilla.
7. Place it on top of salsa layer.
8. Top with another tortilla and spread 1/2 the chicken mix on top of it.
9. Add a fourth tortilla, spread with 1/2 the sour cream then sprinkle with 1/2 the cheddar cheese.
10. Repeat layers: salsa, beans, chicken and cheese.
11. On the last layer w/cheese, top with tomatoes, olives and cilantro.
12. Cut in wedges and serve.
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