 |
Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 4 |
|
I found this recipe in an everyday food magazine. Don't remeber which one. The poached chicken (I like Poached Chicken) is a great addition, it provides a moist meat. I have also prepared it with shredded pork. Ingredients:
4 (6 inch) flour tortillas |
3 ounces shredded monterey jack pepper cheese (3/4 cup) |
1 1/2 cups shredded cooked chicken |
1 cup black beans (cooked) |
1 cup verde green chili salsa, plus more (optional) |
verde green chili salsa, for serving (optional) |
1/4 cup fresh cilantro, chopped plus |
2 tablespoons fresh cilantro |
1/4 teaspoon ground cumin |
1 cup shredded iceberg lettuce |
3 plum tomatoes, diced |
1/4 cup light sour cream |
Directions:
1. Preheat oven to 400 degrees.
2. Place tortillas on a baking sheet and sprinkle cheese over the tortillas.
3. Bake about 10 minutes, or until golden brown.
4. Combine the chicken, beans, salsa, 1/4 cup cilantro, and cumin. Spoon the mixture evenly over tortillas, and bake until heated through, about 8 minutes.
5. Top with remaining ingredients. Serve immediately.
|
|