Description

Deliciously crispy corn tortillas topped with a flavorful chicken, corn, and black bean mixture, baked with melted Colby Jack cheese and garnished with fresh cilantro and tomatoes.

Ingredients

8 corn tortillas (6-inch size)

1 tbsp cooking oil

8.5 oz canned corn, drained

1 ½ cups cooked chicken, shredded

8 oz salsa

2 tbsp taco seasoning mix

15 oz black beans, rinsed and drained

2 cups shredded Colby Jack cheese

Fresh cilantro leaves (for garnish)

Tomatoes, diced (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 450°F. Brush tortillas with oil on both sides and bake for 10 minutes, flipping halfway through.
In a saucepan over medium heat, combine chicken, salsa, taco seasoning, corn, and beans. Cook 5 minutes until heated through.
Remove tortillas from oven. Spoon ½ cup chicken mixture on each tortilla and top with ¼ cup cheese. Bake 5 more minutes until cheese melts.
Garnish with cilantro and tomatoes. Serve immediately.

Notes

For softer tortillas, use flour tortillas and reduce baking time.
Add jalapeños for spice or sour cream for creaminess.
Best served fresh for maximum crispness.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Baking and stovetop
Cuisine: mexican