INGREDIENTS

• 6-inch corn tortillas
• Avocado
• can refried beans
• Canola Oil
• chipotle in adobo sauce
• Chopped Cilantro
• cooked
• shredded chicken
• garlic cloves
• grape tomatoes
• Lime juice
• medium onion
• Salt
• shredded Colby and jack cheese blend
• shredded iceburg lettuce
• sour cream

DIRECTIONS

1. Preheat the oven to 200°F.
2. Heat 5 tablespoons of the oil in an 8-inch skillet over medium. Working one at a time, add a tortilla to the skillet and cook, turning once, until lightly browned and crisp, about 1 1/2 minutes per side. Transfer to a large baking sheet covered with paper towels and let drain. Repeat with remaining tortillas. Keep warm in the oven.
3. Heat the refried beans in a small saucepan over medium
4. Combine the tomatoes, avocado, cilantro, lime juice and 1/4 teaspoon salt in a bowl
5. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium. Add the onion and garlic and cook, stirring occasionally, until starting to soften, 2-3 minutes. Add the chicken, chipotle and adobo sauce and cook, stirring, until chicken is heated through, about 1 minute.
6. To assemble place tortillas on a work surface and spread each with some of the refried beans. Top with 1/4 cup lettuce, chicken, tomato mixture, cheese and sour cream.