With just a head of cabbage and a bit of cheese, you're set for a delightful dinner.
6 corn tortillas (6 inches)
2 teaspoons olive oil
3/4 cup shredded part-skim mozzarella cheese
2 cups chopped cooked chicken breast
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup finely shredded cabbage
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 6-8 minutes or until most of the liquid is evaporated. Spoon over tortillas. Bake 15-18 minutes or until tortillas are crisp and cheese is melted. Top with cabbage.