Ingredients
- 1 (6-ounce) boneless
- skinless chicken breast
- 1 tablespoon Cajun seasoning
- 1 -ounce (2 tablespoons) margarine
- melted
- 4 ounces tomatillo sauce
- 1/4 -ounce Monterey jack cheese
- 2 ounces refried beans
- 1 taco shell
- 4 large lettuce leaves
- shredded
- 2 ounces cooked rice
- 2 ounces pico de gallo
- 2 ounces queso fresco
- 2 teaspoons chopped chives
- for garnish
- Paprika
- for garnish
- 1 1/2 ounces guacamole
- 1/2 ounce sour cream
Instructions
- Preheat oven to 350 degrees F.
- Sprinkle both sides of the chicken breast generously with Cajun seasoning.
- Heat the margarine in a skillet over medium-high heat.
- Add the chicken and cook for about 3 minutes; flip over and continue cooking until fully cooked through.
- Remove from the heat and slice lengthwise into 4 strips.
- Place on a baking sheet and spread the tomatillo sauce on top.
- Sprinkle with jack cheese and place in the oven to melt, just a couple minutes.
- Meanwhile, spread the refried beans carefully over the taco shell, top with lettuce, rice, pico de gallo, and queso fresco.
- Remove chicken from the oven and place on top of fillings.
- Garnish with chives and a sprinkling of paprika.
- Serve with guacamole and sour cream on top.
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