We had these on Sunday with unbelievable homemade salsa (recipe will show up in a future post!). They are the cover recipe from the April issue of Everyday Food and were really unbelievable. There was so much flavor from the vegetables & according to the magazine there are 472 calories per serving. We had these with a side of cilantro-lime rice (recipe also in that issue or you can check out Hornedfroggy's yummy blog here)
2 medium onions, thinly sliced
2 bell peppers (ribs & seeds removed), thinly sliced (we used a red & green pepper)
1 box (10 oz) frozen corn kernels
1 cup prepared fresh salsa (our recipe is from Viva la Vida)
2 tbsp olive oil
coarse salt & ground pepper
2 cups shredded cooked chicken breast (we used perdue)
4 6" corn tortillas
1/2 cup shredded sharp cheddar
Preheat oven to 450. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 tablespoon oil; season with salt & pepper
Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet).
Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top with cheese. Bake until edges are golden and cheese is melted. 5 to 8 minutes.
Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 cup salsa. Serve with cilantro-lime rice if desired.