Yield: 4 servings
|2 cups||Cooked chicken -- chopped|
|1 teaspoon||Oregano leaves -- crushed|
|⅛ teaspoon||Black pepper|
|4||Corn tortillas -- 6 inch|
|8 tablespoons||Tomato -- chopped|
|8 tablespoons||Green onions -- thinly|
|4 tablespoons||Green pepper -- chopped|
|8 tablespoons||Pizza sauce|
|1 cup||Mozzarella cheese --|
|Chili peppers -- optional|
Preheat oven to 375 F. Melt butter in medium skillet over medium heat. Add chicken, oregano, salt, and pepper. Cook and stir for 3 to 5 minutes. Remove chicken from skillet with slotted spoon; place in bowl and reserve. Pour oil into same skillet to ¼ inch depth; heat oil over medium-high heat. Cook 1 tortilla in hot oil for about 1 minute or until crisp. Remove tortilla from skillet; drain on paper towels, and place on a large baking sheet. Repeat with remaining tortillas. Spoon ¼ of chicken mixture evenly over each tortilla.
Top each with 2 tablespoons tomato, 2 tablespoons onion, 1 tablespoon green pepper, 2 tablespoons pizza sauce and ¼ cup cheese. Bake 5 minutes or until cheese melts. Garnish with chili peppers if desired.
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