This is a great recipe to celebrate Cinco De Mayo this weekend!
Ingredients
- 18 (6-inch) gluten-free corn tortillas
- 2 Tbsp vegetable oil, divided
- 11/2 lb boneless skinless chicken breasts, cut into thin strips
- 2 Tbsp Mexican or taco seasoning seasoning
- 1 cup of corn
- 1 medium zucchini, chopped
- 3/4 cup fresh salsa
- 1/2 tsp salt
- 1/2 cup water
- 2 (15.5-oz) cans black beans, drained and rinsed
- 2 cups shredded Mexican cheese mix
- 8oz sour cream
- Optional Toppings: sliced jalapenos, fresh cilantro
Instructions
- Preheat oven to 400°F.
- Arrange tortillas in a single layer on baking sheets; brush with 1 Tbsp oil. Bake 10 minutes or until crisp.
- While tortillas are baking, sprinkle chicken with Mexican seasoning. Heat 1 Tbsp oil in a large skillet over medium-high heat. Add chicken; cook, stirring frequently, 6 minutes or until chicken is done.
- Stir in corn and zucchini; cook 2 minutes. Add salsa and salt; cook 5 minutes or until slightly thickened.
- Heat beans and 1/2 cup water in a saucepan over medium heat 5 minutes. Mash to desired consistency with a fork.
- Spread beans evenly over tortillas. Sprinkle each with cheese. Stack 3 tortillas on baking sheet. Top with chicken mixture; sprinkle with cheese. Repeat procedure with remaining tortillas, chicken mixture, and cheese to make 6 stacks.
- Bake 5 minutes. Top with sour cream and optional toppings.
