Categories: Appetizers

Ingredients

• 8 6-inch corn tortillas
• Canola oil cooking spray
• 12 ounces boneless, skinless chicken breast, cut into 1/2-inch pieces
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 tablespoon canola oil
• 1 cup prepared green salsa
• 1/2 cup shredded sharp Cheddar cheese
• 1/2 cup reduced-fat sour cream
• 1 cup thinly sliced lettuce
• 1 medium tomato, chopped
• 2 tablespoons sliced ripe black olives

Directions

1. Preheat oven to 375°F.

2. Heat tortillas until warm (see Tips). Coat each side of 4 tortillas with cooking spray. (Keep the remaining 4 tortillas covered.) Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a “bowl” (see Tips). Repeat with 3 more tortillas, making 4 bowls total. Bake until firm and beginning to brown, about 15 minutes. Transfer to a wire rack to cool. Repeat with the remaining 4 tortillas.

3. Meanwhile, toss chicken with garlic powder and salt in a bowl. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, until it is no longer pink on the outside, about 3 minutes. Add salsa and cook, stirring, until the chicken is no longer pink in the middle, about 3 minutes more. Cover and remove from the heat.

4. Fill each tortilla bowl with about ¼ cup of the chicken mixture. Top with 1 tablespoon each cheese and sour cream, 2 tablespoons each lettuce and tomato and a few olives.

Email to a friend | Print this recipe | Back