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1
Preheat oven to 400F.
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2
Place chicken in a medium pot.
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3
Add water to cover, and bring to a boil.
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4
Season with salt, cover, and reduce to a bare simmer; cook 5 minutes.
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5
Remove pan from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes.
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6
Remove chicken from liquid.
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7
When cool enough to handle, shred into bite-size pieces.
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8
Meanwhile, lightly brush both sides of tortillas with a total of 2 teaspoons oil and place in a single layer on a rimmed baking sheet.
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9
Bake until golden and crisp, rotating sheet halfway through, about 10 minutes.
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10
Divide cheese evenly among tortillas and bake until cheese is bubbling, about 3 minutes.
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11
Remove from oven.
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12
In a large skillet, heat remaining teaspoon oil over medium-high.
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13
Add half the onion and cook until softened, about 3 minutes.
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14
Add chili powder and garlic and cook, stirring, until fragrant, about 30 seconds.
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15
Add chicken and the water and season with salt and pepper.
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16
Cook, stirring frequently, until chicken is warmed through and water is almost evaporated, about 2 minutes.
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17
Stir in 1 teaspoon lime juice and remove from heat.
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18
In a large bowl, combine lettuce and remaining tablespoon lime juice; season with salt and pepper.
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19
Toss well to coat and divide among tortillas; top each with chicken mixture, tomato, avocado, remaining onion, and cilantro.
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20
(Per Serving)
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21
Calories: 326
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22
Fat: 17.5g (4.8g Saturated Fat)
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23
Protein: 24.3g
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24
Carbohydrates: 19.6g
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25
Fiber: 6g
