Two recipes?! TWO DAYS IN A ROW!? I’m crazy! We’ll get to that.
This week is insane. Today is Thurby (Derby), tomorrow is Oaks Day and Saturday is the Kentucky Derby. I have derby brain. Which is basically the brain that wants to do NO work. The irony is this is the busiest week I’ve had in a long time at work. 😦
I remember when I used to justify my passion for cake and how it is relative to my weight. I’d tell myself, “you can eat a piece of cake if cake is available, you only get it a few times a year.” Well, my friends, things have changed. Our office is about 15 deep in people which means 15 birthdays, which, you guessed it, 15 CAKES A YEAR. Not including mine, Mike’s and family birthdays.
I’m drowning in cake. Just let me sink. Let the sweet diabetic cake rush into my lungs, I do not care.
And after I drown in cake, bury me in Juleps and cookies.
R I P Morgan.
This recipe is killer. For so many reasons. One, it is DELICIOUS and totally puts my Mexican cravings to rest. Two, it is SOOOO filling and since I made it “light”, I felt full but with zero guilt.
Again, bear with me on ingredients and amounts. I promise when it matters, I’ll make it right to a tee, but you can’t really mess this recipe up!
8 soft taco tortillas of your choice. We use Mission Carb Balance because they taste great and only have 6 carbs!
16 oz. Fat free sour cream or Greek yogurt.
2 Cups shredded chicken. (We use rotisserie chicken to save time.)
1 1/2 Cups of shredded Mexican cheese. (Cheddar, Colby jack, etc.)
1 Cup grilled onions.
1 Tablespoon of Taco Seasoning.
Guacamole, avocado, pico, cilantro and/or salsa for toppings.
Pre-heat oven to 400 degrees.
I used a glass baking dish and oiled it up.
Lay down two soft taco tortillas next to one another on the dish. Top with sour cream/greek yogurt (like icing a cake), chicken, taco seasoning, some cheese and some onion.
Continue this two more times, until your last two tortillas have nothing on top of them.
I sprinkled remaining cheese on top. There may not be much left but that is okay. It’s plenty cheesy!
Bake for 20-25 minutes until cheese is at desired “browness”.
Slice with pizza cutter into serving sizes desired. I had a small piece and was MORE than satisfied.
Top with goodies and enjoy!!!
Then, Mexican pizza coma commencement time!