Okay, girls. I think I may have emailed this to you before, but this recipe is THAT good that I thought I'd post it on the blog while I was thinking of it. If you've not made it yet, repent and do it! :) After you make it, you can take a picture and add it to the blog for me. LOL!
From: Great Food Fast Cookbook
4 flour tortillas (6 inch … I used bigger, and it all worked out)
¾ cup shredded pepper jack cheese (I used colby jack, and it was great)
2 ½ cups shredded chicken (this calls for boiled chicken, but I used shredded chicken that I’d cooked with salsa in the crockpot; I also think rotisserie chicken from the groc store would be good and quick!)
1 cup jarred green salsa, plus more for serving
¼ cup plus 2 tablespoons chopped cilantro
¼ teaspoon ground cumin
Iceberg lettuce
Tomatoes, diced
¼ cup sour cream
Preheat the oven to 400 degrees. Arrange the tortillas on a rimmed baking sheet. Sprinkle the cheese evenly over the tortillas; bake until golden brown, 8-10 minutes (mine was no more than 8 minutes)
Meanwhile, in a medium bowl, toss together the chicken, salsa, the ¼ cup cilantro, and the cumin. Spoon the mixture evenly over the tortillas; bake until heated through, about 8 minutes.
Top with the lettuce, tomato, and sour cream. (We also topped with sweet corn and black beans) Sprinkle with the remaining cilantro. Serve immediately, with additional green salsa, if desired.
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