Circle B Kitchen
4 corn tortillas
refried beans (I like Whole Foods Green Chile and Lime), heated through
2 large chicken breasts, cooked and shredded
4 cups (or more) shredded lettuce or chopped romaine
2 cups (or more) grated jack and cheddar cheese
1 large, ripe avocado, sliced
1 large or 2 medium tomatoes, chopped
1 sm. can sliced olives
¼ to 1/3 cup red wine vinaigrette (3:1 ratio of canola oil to red wine vinegar and a little salt and pepper)
your favorite salsa
sliced jalapenos (optional)
To a small skillet over medium heat, add 1/4 cup of water, 2 tablespoons of the Mexican seasoning blend (see recipe below), and 1/2 tsp salt. Stir to mix well and add your shredded chicken. Toss to combine well, cover and heat the chicken through over low heat.
Preheat oven to 400°. Place tortillas on a baking sheet, spray with a little baking spray, and bake for about 9-10 minutes until crispy. They should be slightly browned. If they don’t seem crispy enough, turn off the oven and them sit in there for a few more minutes. Keep warm.
Toss the lettuce with the vinaigrette, grated cheese, tomatoes and sliced olives.
Place a crisp tortilla on a plate. Spread the tortilla a good amount of refried beans, some cheese and then top with some of the shredded chicken, and then pile on the lettuce mixture. Sprinkle this with some more grated cheese and top with salsa, some sour cream, sliced jalapenos and avocado slices.
Taco Seasoning blend:
1 tablespoon chili powder
1 tsp ground cumin
½ tsp ground coriander
1 tsp dried oregano
¼ tsp cayenne (or more if you prefer more heat)
1 tsp salt
Mix all the ingredients together and set aside. I like to make big batches of this and keep it on hand in the pantry.