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Categories:
tortillas chicken red onion frozen corn zucchini green chili salsa ground cumin cilantro kosher salt ground black pepper canola oil cooking spray shredded Monterey Jack pepper cheese sour cream
Viewed: 36 - Published at: 8 years agoIngredients
- 4 tortillas (flour)
- 2 cups chicken (chopped fine)
- 1 cup red onion (chopped fine)
- 1 cup frozen corn
- 1 cup zucchini (lightly seeded and chopped fine)
- 12 cup green chili salsa, the green salsa is definitely a key for this dish, red salsa just doesn't work (found in any Mexican aisle of most grocery stores)
- 1 teaspoon ground cumin
- 3 tablespoons cilantro, chopped fine
- 14 teaspoon kosher salt
- 14 teaspoon ground black pepper
- 1 teaspoon canola oil
- cooking spray
- 1 cup shredded monterey jack pepper cheese
- sour cream
Method
- Chicken -- In a medium sauce pan, add the oil and bring to medium high heat.
- Add, the chicken, cumin, salt, pepper, onion, corn, and zucchini and saute on medium for 2-3 minutes until the zucchini and onion begin to soften.
- Stir in salsa and 2 tablespoons of the cilantro and cook another minute or two until the liquid from the zucchini and corn begins to reduce.
- Tortillas -- Now, I like to cut my tortillas in half to make them easier to serve, but you can use them whole, or you can even cut them in quarters if you want.
- That is totally up to you.
- Turn on the broiler and on a baking sheet add the tortillas as many as you can fit on the pan and spray with the non-stick spray and broil 2-3 minutes until lightly golden brown.
- I like to line my pan with parchment paper which clean up even easier, but that is up to you.
- Top -- Remove from the broiler and top each tortilla with the chicken mixture and then the cheese.
- Return to the broiler and cook until the cheese is melted.
- Just another minute is all it should take.
- Serve -- As I mentioned, a side of spicy black beans, salad and maybe a garnish of sour cream if you want.
- They are flavorful, inexpensive, easy to make, and quick for a week night dinner.
