Chicken and Corn Salsa over Crispy Tortillas

Ingredients

• 4 tortillas (flour)
• 2 cups chicken (chopped fine)
• 1 cup red onion (chopped fine)
• 1 cup frozen corn
• 1 cup zucchini (lightly seeded and chopped fine)
• 1/2 cup green chili salsa, the green salsa is definitely a key for this dish, red salsa just doesn't work (found in any Mexican aisle of most grocery stores)
• 1 teaspoon ground cumin
• 3 tablespoons cilantro, chopped fine
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon canola oil
• cooking spray
• 1 cup shredded monterey jack pepper cheese

Garnish (Optional)

• sour cream

Directions

1. 1

   Chicken -- In a medium sauce pan, add the oil and bring to medium high heat. Add, the chicken, cumin, salt, pepper, onion, corn, and zucchini and saute on medium for 2-3 minutes until the zucchini and onion begin to soften. Stir in salsa and 2 tablespoons of the cilantro and cook another minute or two until the liquid from the zucchini and corn begins to reduce.

2. 2

   Tortillas -- Now, I like to cut my tortillas in half to make them easier to serve, but you can use them whole, or you can even cut them in quarters if you want. That is totally up to you.

3. 3

   Turn on the broiler and on a baking sheet add the tortillas as many as you can fit on the pan and spray with the non-stick spray and broil 2-3 minutes until lightly golden brown. I like to line my pan with parchment paper which clean up even easier, but that is up to you.

4. 4

   Top -- Remove from the broiler and top each tortilla with the chicken mixture and then the cheese. Return to the broiler and cook until the cheese is melted. Just another minute is all it should take.

5. 5

   Serve -- As I mentioned, a side of spicy black beans, salad and maybe a garnish of sour cream if you want.

6. 6

   They are flavorful, inexpensive, easy to make, and quick for a week night dinner.