Ingredients:6 to 8 small corn tortillasOlive oilsalt1 can (15 ounces) pinto rinsed and drained1/4 cup salsa, plus extra for serving with tostadas if desired1 teaspoons chili powder1/2 teaspoons ground cumin3 to 4 cups shredded cooked chicken1/2 to 3/4 cup chicken stock1 tablespoon taco seasoningJuice from half a limeHandful of fresh chopped cilantro (optional)2 to 3 cups shredded romaine or iceberg lettuce1?1/2 cups shredded Cheddar cheese2 cups seeded and chopped tomatoesSour cream1/4 cup chopped scallionsDirections:Preheat oven to 350 degrees. Place tortillas on large baking sheets, overlapping as little as possible. Brush both sides of tortillas with a little olive oil and sprinkle with a little salt. Bake for a few minutes. Turn tortillas over and bake 3 minutes more or until no longer soft. Place beans in food processor and process until smooth. Transfer to medium saucepan. Stir in salsa, chili powder and teaspoon cumin. Heat beans over medium heat. Heat 1/2 cup chicken stock in a non stick skillet. Add chicken and taco seasoning mix. Heat on low. If mixture seems too dry add more stock. Stir in lime juice and cilantro.Spread warm bean mixture on crisp tortillas to within 1/2 inch of edges. Top each in this order with some lettuce, then chicken, shredded cheese, tomatoes, a dollop of sour cream and scallions. Serve immediately with extra salsa if you like.
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