Categories: Appetizers
Ingredients
- 8 6-inch corn tortillas
- Canola oil cooking spray
- 12 ounces boneless, skinless chicken breast, cut into 1/2-inch pieces
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon canola oil
- 1 cup prepared green salsa
- 1/2 cup shredded sharp Cheddar cheese
- 1/2 cup reduced-fat sour cream
- 1 cup thinly sliced lettuce
- 1 medium tomato, chopped
- 2 tablespoons sliced ripe black olives
Directions
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Preheat oven to 375°F.
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Heat tortillas until warm (see Tips). Coat each side of 4 tortillas with cooking spray. (Keep the remaining 4 tortillas covered.) Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a “bowl” (see Tips). Repeat with 3 more tortillas, making 4 bowls total. Bake until firm and beginning to brown, about 15 minutes. Transfer to a wire rack to cool. Repeat with the remaining 4 tortillas.
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Meanwhile, toss chicken with garlic powder and salt in a bowl. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, until it is no longer pink on the outside, about 3 minutes. Add salsa and cook, stirring, until the chicken is no longer pink in the middle, about 3 minutes more. Cover and remove from the heat.
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Fill each tortilla bowl with about ¼ cup of the chicken mixture. Top with 1 tablespoon each cheese and sour cream, 2 tablespoons each lettuce and tomato and a few olives.