Okay I know we just posted a Mexican recipe but don’t worry, this one has a whole new flavor profile. The crunchy lettuce and tortilla perfectly balance the creamy beans and avocado. The spicy salsa and tangy sour cream are the perfect combo to put this recipe over the edge.
So assuming you made Grandma’s Tomatillo Salsa, you would definitely have leftovers of it, even after you made her tacos. Here’s a new recipe (that requires very little cooking) where you can show off your awesome salsa! Just like the tacos, put everything out and everyone can make their own.
This recipe can feed about 5, but only make tortillas for however many people are eating and you’ll have enough chicken left to make any chicken dish your heart desires.
What you’ll need:
- One rotisserie chicken (the ones from the market are perfect for this)
- Sour cream
- One head of romaine lettuce
- 1 can refried pinto beans
- Kraft parmesan cheese
- Corn Tortillas
- 1/4 cup of canola, vegetable, or any other flavorless oil
- EXTRA: one avocado
So this recipe is basically just preparing toppings.
- Put beans in a medium sized pot over medium heat. Mix to break the shape and let sit until hot.
- Super simple: buy a market rotisserie chicken. Shred it by hand. Let sit out and consume at room temp.
- Put the sour cream, cheese and salsa on the table. My family loves my grandma’s salsa with this but use whatever you like!
- Slice the lettuce in to thin strips.
- Cut the avocado in half and let people slice it on themselves.
Now comes the only cooking part!!
In a bigger pan and with a heavy hand, coat the bottom and a little more with canola oil. Put on medium-high heat. Be Careful! The oil is very hot and splatters, so stand back and use tongs. Also, do not drop tortillas in, gently set them in the oil. When the oil is getting hot, put in one tortilla.
After about 1 minute, check the bottom side and if it is starting to look golden, flip the tortilla. Cook until the other side looks the same, about another minute. I only did one tortilla per pan because I did not have enough room, but if you can put in more without them overlapping, do so! Once you are on your later rounds of tortillas, the oil will be hotter so it will only take about 30 second on each side. Set on to paper towels to soak up extra oil before serving.When all your tortillas are hot and done, put them on the table with the rest of your set up and enjoy!
But the best part isn’t making them.. it’s enjoying them! Try this recipe out and let us know what you think!