Who can resist the combination of refried beans, chicken, cheese, avocado, salsa verde on corn tortillas? Leftover chicken makes short work of this family friendly crowd-pleaser.
Ingredients
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
DIRECTIONS
Preheat the oven to 200°F.
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.
Heat the refried beans in a small saucepan over medium
Combine the tomatoes, avocado, cilantro, lime juice and 1/4 teaspoon salt in a bowl
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.
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.
