Ingredients
- 8 corn tortillas
- 4 Tbsp. shredded cheddar cheese
- 2 cups cooked, shredded chicken
- 1 onion, chopped
- 1 tsp. chili powder
- 1 tsp. oregano
- 1 tsp. garlic powder
- 4 cups shredded romaine lettuce
- 1 cup chopped tomatoes
- 4 Tbsp. fat-free sour cream
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Instructions
- Preheat oven to 350ºF. Bake tortillas until golden brown and crisp (10-12 minutes). Top with cheese and bake until melted (1 minute).
- While tortillas are baking, spray a large skillet with cooking spray and heat over medium-high heat. Sauté onion with the seasoning until soft and brown (4-5 minutes). Stir in the chicken and heat through.
- To serve, top a corn tortilla with chicken, lettuce, tomato, and sour cream.