Serves: 4 Prep time: 10 minutes Total time: 45 minutes
Indegredients:
2 medium onions, thinly sliced
2 bell peppers (ribs & seeds removed), thinly sliced
1 box (1o ounces) frozen corn kernels
1 cup prepared fresh salsa
2 TBSP. olive oil
coarse salt and ground pepper
2 cups. shredded cooked chicken breast
4 corn tortillas (6 inch)
1/2 cup shredded sharp cheddar
Cilantro-Lime rice, for serving
Directions:
1. Prehead oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 TBSP. oil; season with salt and pepper. 2. Roast, tossing occassionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine and continue to roast until warmed through, 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet). 3. Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top wth cheese. Bake until edges are golden and cheese is melted. 5 to 8 minutes.
4. Dividing evenly, top tortillas with chicken-vegetable mixture and remaing 3/4 cup salsa. Serve with cilantro-lime rice.
This recipe is from the kitchen of **Ashley A.***
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