Ingredients

2 teaspoons canola oil

1 teaspoon ground cumin

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

12 ounces chicken breast tenders

1 cup chopped red onion (about 1)

1 cup fresh corn kernels (about 2 ears)(I also use canned corn)

1 cup chopped zucchini

1/2 cup salsa verde

3 tablespoons chopped fresh cilantro, divided

4 (8inch) fat free flour tortillas

Cooking spray

3 ounces Monterey Jack Cheese, shredded (about 3/4 cup)

Preparation

  1. Preheat Broiler

  2. Heat a large nonstick skillet over medium -high heart. Add oil to pan; swirl to coat. Combine cumin, salt, and pepper in a bowl. Sprinkle spice mixture evenly over chicken. Add chicken to pan; saute 3 minutes. Add onion, corn, and zucchini to pan; saute 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

  3. Working with 2 tortillas at a time, arrange tortillas on a baking sheet; lightly coat with cooking spray. Broil 3 minutes or until lightly browned, turning after 1 1/2 minutes. Spoon about 3/4 cup chicken mixture on each tortilla;sprinkle each serving with about 3 tablespoons cheese. Broil 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture and cheese. Sprinkle each serving with about 3/4 teaspoon cilantro.