Thursday, April 30, 2009
1 cup cooked, shredded chicken breasts
1 can (14 ½ oz) Mexican-style stewed tomatoes, drained
1 green onion, minced *red onion is also good (or regular)
2 tsp cumin, divided
1/2 tsp garlic powder
1 cup refried beans
1/4 cup chopped fresh cilantro, divided
2 large or 4 small flour tortillas
1 cup (4 oz) shredded Monterey Jack cheese with jalapeno peppers (or any)
1. Preheat broiler. Combine chicken and tomatoes in medium bowl. Add green onion, 1 tsp cumin and garlic powder. Mix well; set aside.
2. Mix refried beans, remaining 1 tsp cumin and 2 tbsp cilantro in small bowl. Set aside. ( I usually put a little salsa in with this mixture to make it more spreadable)
3. Place tortillas on baking sheet. Broil 30 seconds to 1 min. per side or until crisp but not browned. Remove from oven. Decrease oven temperature to 400. Spread each tortilla evenly with bean mixture. Spoon chicken mixture over beans; top with cheese. Bake 5-10 minutes.
4. Reset oven temperature to broil. Broil tortillas 2 to 3 minutes or until cheese melts. Do not let tortilla edges burn. Remove from oven; top with remaining cilantro. Serve immediately. Top with sour cream if desired.
I got this recipe from my wonderful friend Annie! It sounded like a pretty good recipe, but it was actually DELICOUS!! I can’t wait until noon so I can have the left-overs for lunch!! I want to try this again, and next time I am going to marinate my chicken in a lime marinade. I also added a little lime juice to the chicken/tomato mix and it was very good! I also did both green onion and white onion. Annie said that she likes that you can do many variations with different cheese, tomatoes, etc. Thanks Annie for the recipe!! Loved it!