2 Tablespoons olive oil (you may need more or less)
2 cup grated cheddar cheese
3/4 cup onion, diced small
1 teaspoon chili powder
2 garlic cloves, minced
2 cups cooked chicken, torn or shredded
salt and ground pepper
1 Tablespoon. plus 2 teaspoons lime juice
1 head romaine lettuce, shredded
1-2 tomatoes, chopped
1-2 avocado, halved, pitted, peeled, diced small
fresh cilantro, for serving (optional)
Preheat the oven to 400 degrees. Lightly brush both sides of tortillas with olive oil and place on a rimmed baking sheet.
Bake until golden and crisp, about 10 minutes.
In a large skillet, heat 1 teaspoon oil over medium-high. Add half the onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook until fragrant, 30 seconds. Add chicken and 1/4 cup water and season with salt/pepper. Cook stirring frequently, until chicken is warmed though and water is almost evaporated, 2 minutes. Stir in 2 teaspoons lime juice and remove from heat.In a large bowl, combine lettuce and 1 Tablespoon lime juice, season with salt/pepper. Toss well to coat.
Divide cheese and chicken mixture among tortillas and return to oven.
Bake until cheese is bubbling, about 3 minutes.Top each tortilla with lettuce, tomato, avocado, remaining onion and cilantro if desired.
I like to serve with sour cream and salsa.