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Categories:Viewed: 40 - Published at: 7 years ago
Ingredients
- 1/2 cup vegetable oil
- 15 corn tortillas, quartered
- 1 small zucchini, cut into 1/2-inch pieces
- 2 cups shredded rotisserie chicken
- 1 cup tomatillo salsa
- 1/2 cup chopped fresh cilantro, plus more for topping
- 1 cup shredded mozzarella or Mexican cheese blend
- Sliced radishes and chopped red onion, for topping
Method
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add half of the tortillas and cook, turning with tongs, until golden, about 3 minutes; drain on paper towels.
- Repeat with the remaining tortillas.
- Reduce the heat to medium and add the zucchini; cook, stirring occasionally, until crisp-tender, about 2 minutes.
- Stir in the chicken, tomatillo salsa, 3/4 cup water and the cilantro; bring to a simmer and cook 2 minutes.
- Meanwhile, preheat the broiler.
- Spread half of the fried tortillas in an 8-inch-square baking dish.
- Top with about half of the chicken mixture and 1/2 cup cheese.
- Cover with the remaining tortillas, then the remaining chicken mixture and cheese.
- Broil until the cheese is melted, 2 to 3 minutes.
- Serve topped with radishes, red onion and cilantro.
- Per serving: Calories 821; Fat 49 g (Saturated 10 g); Cholesterol 128 mg; Sodium 975 mg; Carbohydrate 59 g; Fiber 4 g; Protein 39 g
- Photograph by Johnny Miller
