INGREDIENTS
1 tbsp
olive oil
1
medium white onion, peeled and diced
1
large poblano or green bell pepper, cored and diced
1 8 ounce can
whole kernel corn, drained
2 handfuls
fresh baby spinach
3
cups (about 1.5 pounds) shredded or diced cooked chicken
12
corn tortillas, halved
3 cups
shredded Monterrey Jack or Mexican blend cheese
toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion and/or diced avocado