Southwest Chicken Recipe

Prepare tortillas

Stack the spinach tortillas and cut them into 1/2-inch wide strips or triangles, depending on desired shape. Pat strips dry with a paper towel if damp.

Heat vegetable oil in a heavy skillet or Dutch oven over medium-high heat until it reaches about 350°F (175°C). If you don't have a thermometer, test with a single strip — it should sizzle immediately and become crisp within 30–45 seconds.

Working in batches to avoid crowding, fry the tortilla strips for 30–60 seconds, stirring frequently, until crisp and lightly golden. Use a slotted spoon to transfer to a paper-towel-lined plate to drain. Immediately season with 1 tsp salt and 1/4 tsp black pepper while hot so seasoning adheres. Let cool to crisp up fully.

Marinate chicken

Place the chicken breasts in a shallow dish or resealable bag. Combine 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 2 minced garlic cloves, 3/4 tsp salt, and 1/2 tsp black pepper. Pour the marinade over the chicken, turning to coat. Refrigerate for at least 20 minutes, up to 2 hours.

Cook chicken

Preheat a large skillet over medium-high heat (add a thin film of oil if needed). Remove chicken from marinade and let excess drip off. Cook breasts 5–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is nicely browned. Transfer to a cutting board and let rest 5 minutes.

Slice chicken

Slice the rested chicken crosswise into 1/4-inch thick strips or bite-sized pieces for easy topping.

Arrange tortilla base

Spread the fried spinach tortilla strips in an even layer on a large platter or divide among individual plates. If using triangles, overlap slightly to create a sturdy base.

Top with chicken and extras

Distribute the sliced marinated chicken evenly over the tortilla strips. Spoon 1 cup salsa over the chicken, then sprinkle 1 cup shredded cheddar-jack cheese and optional 1/2 cup corn evenly across the top.

Melt cheese (optional)

If you prefer the cheese melted, place the assembled platter under a broiler for 1–2 minutes until cheese is bubbly and just starting to brown. Watch closely to avoid burning. Alternatively, microwave individual portions for 20–30 seconds.

Finish and serve

Dollop 1/2 cup sour cream over the top in spoonfuls (or serve on the side). Scatter thinly sliced green onions and optional chopped cilantro over everything. Serve immediately with lime wedges for squeezing.