INGREDIENTS
6
6-inch soft corn tortillas, cut into wedges
2 tbsp
avocado oil or organic canola oil
1
sweet onion, diced
2 tbsp
Mexican spice blend, such as Yucatecan Recado Rojo Spice blend
2 cups
finely chopped baby spinach
1 cup
frozen sweet corn kernels, thawed
2 cups
cooked shredded chicken
1 28 ounce can
crushed tomatoes
1 tbsp
cider vinegar
1 tsp
salt
1 1/2 cups
shredded Monterey Jack cheese, 6 ounces
Freshly chopped scallions and cilantro for garnish, optional