2 cups shredded skinless, boneless rotisserie chicken breast
1 cup shredded iceberg lettuce
1/2 cup chopped tomato
1/4 cup (1 ounce) crumbled queso fresco
How to Make It
Combine the first 7 ingredients in a food processor, and process until smooth.
Heat a large nonstick skillet over medium-high heat. Add 3/4 teaspoon oil to pan. Cook 1 tortilla 2 minutes on each side or until golden brown. Repeat procedure with 2 1/4 teaspoons oil and remaining tortillas.
Add remaining oil to pan. Add garlic and jalapeño; sauté 1 1/2 minutes. Add chicken; cook 2 minutes. Place 1 tortilla on each of 4 plates; top each tortilla with 1/2 cup chicken mixture, 1/4 cup lettuce, 2 tablespoons tomato, and 1 tablespoon cheese. Top each serving with 3 tablespoons dressing.
With a little tweaking, this could easily become a 5 star recipe for me. I did not like the Rotisserie chiken and think it would have been much better with a chicken seasoned with mexican style spices. The Avacado dressinge was fantastic. I plan to use it on my fish tacos in the future. Also, was in need of a little bit of cilantro in my opinion. I will definitely make again with a few modifications, but overall, it was still a very good recipe.
I make this about twice a month. It is a family favorite. I have, over the years, made a few adjustments. I bake the tortillas at 450 for about 5-10 mins. per side rather than frying to ensure crispness. I also use an entire avocado in the dressing, adding a little more liquid as well. We also usually spread a layer of beans on the tortillas for extra fiber. It makes it a meal-in-one dish. Fresh cilantro and good salsa are a must! We do not serve rice with it.
As stated by others, this was a bit labor-intensive, but the end result was delicious and very filling (10 pts), with the suggested Mexican Rice recipe (3 pts), for which I sub'd couscous for the rice. Instead of rotisserie chicken, I pounded chicken breasts and fried them in a small amount of olive oil. Yum!
A bit labor intensive for an OK end result. Boyfriend really liked it though. I had the leftover avocado cream with red pepper strips for lunch and that was good. Mexican rice side is surprisingly bland; won't be bothering with that again.
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