11/2lbboneless skinless chicken breastscut into thin strips
2TbspMexican or taco seasoning seasoning
1cupof corn
1medium zucchinichopped
3/4cupfresh salsa
1/2tspsalt
1/2cupwater
215.5-oz cans black beans, drained and rinsed
2cupsshredded Mexican cheese mix
8ozsour cream
Optional Toppings: sliced jalapenosfresh cilantro
Instructions
Preheat oven to 400°F.
Arrange tortillas in a single layer on baking sheets; brush with 1 Tbsp oil. Bake 10 minutes or until crisp.
While tortillas are baking, sprinkle chicken with Mexican seasoning. Heat 1 Tbsp oil in a large skillet over medium-high heat. Add chicken; cook, stirring frequently, 6 minutes or until chicken is done.
Stir in corn and zucchini; cook 2 minutes. Add salsa and salt; cook 5 minutes or until slightly thickened.
Heat beans and 1/2 cup water in a saucepan over medium heat 5 minutes. Mash to desired consistency with a fork.
Spread beans evenly over tortillas. Sprinkle each with cheese. Stack 3 tortillas on baking sheet. Top with chicken mixture; sprinkle with cheese. Repeat procedure with remaining tortillas, chicken mixture, and cheese to make 6 stacks.
Bake 5 minutes. Top with sour cream and optional toppings.