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This is a GREAT, easy dinner for weeknights, and an awesome way to sneak in veggies!4 flour tortillas (8 inch)
3 boneless, skinless chicken breasts, poached and shredded, or the equivalent of cooked chicken
1 zucchini, chopped
1/2 red pepper, finely chopped
1 clove of garlic, minced
1T olive oil
1 cup monterrey jack cheese
1/2 cup salsa verde
Your choice of toppings, such as lettuce, tomato, fresh cilantro, lime wedges to squeeze over them, sour cream, etc.
Heat oven to 400 degrees. Place tortillas across 2 cookie sheets covered in foil and sprayed with nonstick spray.
Meanwhile, heat small saute pan to medium. Add olive oil, garlic, red pepper, zucchini and saute for about 5 minutes, until veggies are tender. Season with salt and pepper if desired.
Top tortillas with chicken, veggies and cheese, and bake for 10 minutes or until golden and bubbly.
Top with salsa verde and your other desired toppings.
I like tomatoes, lime juice and cilantro on mine. These are good just with chicken and cheese, or just with veggies and cheese, depending on what you have on hand!
This recipe is linked to the Grocery Cart Challenge Recipe Swap. Come join us and share your favorite recipe! :)
3 comments:
that looks awesome!
I like the addition of zucchini to this recipe! Thanks for sharing!
I hope you'll swing by my recipe exchange too. I shared a yummy baked flounder recipe and love collecting other inspired ideas:
http://momtrends.blogspot.com/2009/07/friday-feasts-baked-flounder.html
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