The original recipe can be found here on Cooking Light. I made a few small changes such as adding ground coriander seed and tomatoes. I also made an alternate version with white beans for myself.1.5 teaspoon ground coriander seed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cumin
5 chicken tenders or boneless skinless thighs
3 ears fresh white corn shucked and kernels cut off into bowl
1/2 zucchini fine diced
1 small onion fine diced
6 oz green salsa
1/4 cup cilantro chopped
1 cup monteray jack cheese shredded
2 small tomatoes diced
3 tbsp olive oil
4 flour tortillas
cooking spray (I used olive oil kind)
Combine coriander, salt, pepper and cumin in bowl. Season both sides of chicken with half of mix. Heat oil in skillet over medium low heat. Cook chicken on both sides until brown. Remove chicken and shred with two forks. Reduce heat to low and add chicken salsa to pan. Coat and cook for 2 minutes. Place tortillas on cookie sheet and spray with cooking spray. Place under broiler on low until tortillas brown and get crispy. Add corn, zucchini and onion to chicken toss to combine. Add remaining seasoning, toss to coat and turn off heat. Once tortillas have crisped remove from broiler and add 1/4 chicken mixture to each one. Top with 1/4 cheese and place back under broiler until cheese melts. Top with tomatoes and cilantro. Cut into quarters to serve.
As a vegetarian alternative I heated the white beans until they began to brown. I followed the same steps above and it turned out great. My husband hates beans, but if he didn't I think this recipe would kick ass with the chicken and beans combined!
Bean version.
