You may also like
Categories:
vegetable oil chicken breast tenders salt pepper red onion water zucchini corn kernels salsa verde sour cream cilantro leaf corn tortillas cheese
Viewed: 7 - Published at: 3 years agoIngredients
- 2 tablespoons vegetable oil
- 1 lb chicken breast tenders, cut into 1/2-inch chunks
- salt
- pepper
- 1 small red onion, thinly sliced
- 14 cup water
- 2 large zucchini, cut into 1 1/2-inch by 1/2-inch spears
- 2 cups corn kernels, frozen and thawed
- 2 cups salsa verde
- 12 cup sour cream, reduced-fat
- 12 cup cilantro leaf, packed fresh and chopped
- 12 corn tortillas
- 1 cup queso Anejo cheese or 1 cup Cotija cheese or 1 cup feta cheese, crumbled
Method
- Preheat oven to 350 degrees F. Grease 3-quart shallow baking dish.
- In a 12-inch skillet, heat 1 tablespoon oil on medium-high.
- Season chicken with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
- Add to skillet in single layer and sear 2 minutes.
- Turn chicken over; cook 1 to 2 minutes or until just browned.
- Transfer to large bowl.
- Add onion and water to skillet; cook 5 minutes or until tender, stirring and scraping pan.
- Add to chicken in bowl.
- To skillet, add remaining 1 tablespoon oil.
- When hot, add zucchini, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.
- Cook 4 minutes or until browned and just tender, stirring occasionally.
- Transfer to bowl with chicken.
- To skillet, add corn and cook 3 minutes or until browned.
- Transfer to bowl with chicken.
- Stir in salsa, sour cream, and half of cilantro until well mixed.
- In prepared dish, arrange 4 tortillas in single layer.
- Spread evenly with one-third of chicken mixture and then one-third of cheese.
- Repeat layering twice.
- Bake 20 to 25 minutes or until hot.
- Garnish with remaining cilantro.
