Layers of crispy tortillas with refried beans, shredded chicken, salsa, jalapeños and all your favorite toppings
Servings 6 People
- 2 chicken breasts large
- 12 fresh corn tortillas
- 16 oz refried black beans
- 7 oz El Pato Mexican style hot tomato sauce
- 1 cup diced tomato
- 1/2 cup diced onion
- 2 green onions sliced diagonally
- 1/4 cup sliced black olives. black olives.
- 1 jalapeño thinly sliced
- 1/4 cup chopped cilantro
- 1/2 cup sharp cheddar shredded
- 1/2 cup Monterey jack cheese shredded
For the Chicken:
Put two chicken breasts in a medium pot and cover with water. Add 1/2 tsp kosher salt and 1/4 tsp black pepper. Put over medium-high heat and bring to a boil.
Reduce to a simmer. Cover and cook for about 15 minutes.
Remove from liquid and allow to rest at least 10 minutes.
Shred chicken with your fingers. Cover and set aside.
For the Tortilla:
Butter both sides of the tortilla. Cook in a small pan on each side for a few minutes over medium heat. Place on a paper towel. Repeat.
For the Assembly:
Spread the refried black beans on top of the tortilla.
Cover with shredded chicken.
Place another tortilla on top.
Spread spicy tomato sauce over the top with the back of a spoon.
Cover with shredded cheese, sliced jalapeños, diced tomato, diced onion and olives.
Place on parchment-lined, baking sheet. Bake at 375 F for around 10 minutes, or until cheese is melted.
Remove from oven and allow to cool for a few minutes. Garnish with a dollop of sour cream and a sprinkle of green onions and cilantro.
Serving: 1pizza | Calories: 540kcal | Carbohydrates: 49g | Protein: 20g | Fat: 30g | Saturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 40mg | Sodium: 990mg | Fiber: 7g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 3.3mg | Calcium: 300mg | Iron: 3.6mg