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Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
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Heat the oven to 375°F. Spray a 3-quart shallow baking dish with the cooking spray. Stir the chicken, zucchini, peppers and rice in the baking dish.
Mexican rice is prepared by rinsing and briefly soaking medium-grained white rice and then toasting the rice in a heavy saucepan with fat, such as lard or cooking oil.After the grains of rice start to turn golden and translucent, tomato, onion, and garlic are all blended in either chicken broth, vegetable stock or a solution of water and chicken soup flavoring to make a sauce which is added to ...
Spoon about 1/3 cup chicken mixture in the center of each tortilla. Top with the lettuce, sour cream, cheese, salsa and/or guacamole, if desired. Fold the tortillas around the filling.