1 10-inch flour tortilla, burrito size
1 Tablespoon canola oil
1 medium yellow onion, minced
3 cups leftover chicken, shredded
1 10-ounce container of frozen spinach, thawed and squeezed dry
1 4-ounce can diced green chiles, hot or mild
1/4 cup chopped cilantro or more to taste
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano, preferably Mexican
2 extra large eggs
1/2 cup milk
1/2 cup unbleached all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
2 cups grated Mozzarella cheese, divided
Preheat the oven to 450º F. Lightly spray a 9-inch pie plate with non-stick spray. Gently press the tortilla into the pie plate and lightly spray the tortilla with cooking spray. Heat the oil in a skillet over medium-high heat. Add the onions and sauté until soft and translucent, about 10 minutes. Transfer the onions to a large bowl. Add the shredded chicken, spinach, chiles, cilantro, cumin, oregano, 1 cup of the cheese, and toss until combined. In a separate bowl, stir together the eggs, milk, flour, salt, and baking powder. Add the egg mixture to the chicken mixture and stir until thoroughly combined. Pour the mixture into the prepared pie plate and top with the remaining cheese. Bake for 20 minutes. Allow to cool for 5 minutes. Slice into wedges and serve with dollops sour cream. Enjoy!
After you have tried it I would love to hear what you think about it, or if you had any changes or substitutions to the recipe.
Much Love,
Amanda
recipe originally posted from http://www.thegalleygourmet.net
