Ingredients
11/2 lb boneless, skinless chicken thighs, cubed
3 Tbsp low-sodium taco seasoning mix
1 Tbsp olive oil
1 1/2 cups frozen corn kernels
1 large onion, chopped
1 (7-oz) can diced green chiles
1/4 cup water
12 soft taco-size flour tortillas
11/2 cups shredded Mexican-blend cheese
Refrigerated salsa (optional) 1 avocado, thinly sliced (optional)
Instructions
1.Preheat broiler. Toss chicken with taco seasoning. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 minutes. Add corn and onion; cook 5 to 7 minutes or until browned. Add green chiles and, if needed, water if skillet is dry; cook 1 to 2 minutes or until thoroughly heated.
2. Fill tortillas with chicken mixture. Roll up, and place side by side in a 13- x 9-inch baking dish coated with cooking spray. Top with cheese.
3. Broil 2 to 3 minutes or until golden brown and cheese is melted. If desired, serve with salsa and avocado.
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