Ingredients
1 tablespoon olive oil1 onion, cut into strips3 (10 inch) flour tortillas2 cloves garlic, minced1 (16 ounce) jar raspberry salsa3 cups grated zucchini3 cups shredded Monterey Jack cheese3/4 pound skinless, boneless chicken breast halves - cooked and shreddedsour cream (optional)
Directions
In a large skillet heat oil, then add onion and garlic. Saute for 5 minutes. Add zucchini, and saute for another 5 minutes, stirring occasionally. Drain well, and remove skillet from heat. Stir in chicken; set aside.
Preheat oven to 400 degrees F (200 degrees C).
Spray a 10 inch pie plate with
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