Ingredients
chicken,slow cooked, shredded
8corn tortillas,8-inch
vegetable oil,for frying or baking tortillas
3½cupspinto beans,or black, prepared refried
2cupscheese,shredded, such as Cheddar, Monterey Jack or cotija
1Romaine lettuce head,chopped
2avocados,diced
4Roma tomatoes,diced
sour cream
red onions,or green, chopped, cilantro and fresh limes for juicing or cilantro lime ranch dressing, hot sauce
Preparation
Heat ¼ inch of the oil in a non-stick skillet over medium-high heat.
Once the oil is hot, add one tortilla, then fry until golden on the bottom.
Using metal tongs, rotate the tortilla to the opposite side, then cook until golden and crisp.
Transfer to a baking sheet lined with paper towels, then repeat the process with the remaining tortillas, adding additional oil to pan as needed and preheating oil before frying tortillas.
Spread the warm shell with beans, followed by the prepared and shredded chicken, cheese, lettuce, tomatoes, avocados and other toppings desired.
Serve immediately, and enjoy!
