Ingredients
6 corn tortillas (6 inches)2 teaspoons olive oil3/4 cup shredded part-skim mozzarella cheese2 cups chopped cooked chicken breast1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon ground cumin1/4 teaspoon salt1/4 teaspoon pepper1/2 cup finely shredded cabbage
Preparation
Preheat oven to 350°. Place tortillas on an ungreased baking sheet. Brush each tortilla with oil; sprinkle with cheese.
Place chicken, tomatoes and seasonings in a large skillet; cook and stir over medium heat until most of the liquid is evaporated, 6-8 minutes. Spoon over tortillas. Bake until tortillas are crisp and cheese is melted, 15-18 minutes. Top with cabbage.
