Chicken Taco Stacks
Servings: 2
Prep time: 20
Cook time: 30
Ingredients
1 can refried beans
1/2 cup chopped cilantro, plus more for garnish
2 cups chopped cooked chicken (I cooked 1 chicken breast in 1/2 cup of salsa.
6 corn tortillas
1 1/2 cups shredded pepper jack cheese (or more!)
1 avocado, sliced
2 scallions, sliced
Shredded lettuce
Diced cherry tomatoes
Instructions
Preheat the oven to 400.
Lightly coat a large baking sheet with olive oil. Arrange the tortillas 3x2 and bake for 3 minutes, flip and bake another 2 minutes.
Spread the bean mixture over each tortilla, top with the shredded chopped chicken, top with cheese and repeat the next 2 layers.
Bake for 20-25 minutes until the cheese is bubbly.
Garnish with avocado and cilantro. Serve on a bed of shredded lettuce
with some diced tomatoes.
Notes: These were good - although next time I would probably just do chicken chalupas and bake for a few minutes. Inspired by Bev Cooks.
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