Tuesday, May 1, 2012

Chicken Tost-achos

olive oil
4 flour tortillas
2 cups chopped or shredded rotisserie chicken
1 cup salsa or taco sauce
2 cups monterey jack or cheddar cheese, shredded
1 small heart of romaine, shredded
2 scallions, chopped

1.  Preheat oven to 350.  Lightly brush a little oil onto the tortillas and place them on a baking sheet.  Place in the oven and crisp up tortillas, about 5 minutes.
2.  In large skillet over medium heat, cook chicken and taco sauce/salsa for 5 minutes until heated through.
3.  Top each tortilla with 1/2 cup chicken and lots of cheese.  Place the hot baking sheet back into the oven to melt the cheese, 3 to 4 minutes.
4.  Place tost-acho on a dinner plate and top with lettuce, scallions, and sour cream if desired.

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