Ingredients:

  • 1 lb chicken breast, cooked and shredded
  • 1/2 cup sour cream
  • 2 tbsp lime juice
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 2 tbsp olive oil
  • 8 corn tortillas
  • 1/4 cup vegetable oil
  • 1 cup refried beans
  • 2 cups shredded iceberg lettuce
  • 1 cup cherry tomatoes, diced
  • 1 medium avocado, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup cotija cheese, crumbled

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add shredded chicken and sauté for 3-4 minutes until edges are lightly browned.
  2. Lower the heat and stir in the sour cream, lime juice, garlic powder, paprika, and cumin. Stir constantly for 2 minutes until the sauce thickens and coats the chicken in a creamy glaze. Remove from heat.
  3. Heat vegetable oil in a skillet over medium-high. Fry each corn tortilla for 30-60 seconds per side until golden and stiff. Immediately move to a baking sheet and sprinkle with a pinch of salt.
  4. Spread 2 tbsp of warm refried beans evenly across each corn shell to create a moisture barrier.
  5. Spoon a generous portion of the creamy chicken over the bean layer.
  6. Layer with shredded lettuce, diced cherry tomatoes, avocado slices, fresh cilantro, and crumbled cotija cheese.