the goods:
2 medium onions (or one large onion), halved then thinly sliced
2 yellow bell peppers (ribs and seeds removed), thinly sliced
1 bag (16 oz.) frozen corn kernels
1/4 cup salsa (plus more for serving)
2 tablespoons olive oil
2 cups shredded cooked chicken breast
corn tortillas (6-inch)
1 cup shredded sharp cheddar cheese
sour cream for serving
Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 tablespoon oil; season with salt and pepper.
Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add shredded chicken, stir to combine, and continue to roast until warmed through, 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil.
Arrange tortillas on baking sheet (the one you just removed foil from). Dividing evenly, brush with remaining tablespoon oil; top with cheese, Bake until edges are golden and cheese is melted, 8 to 10 minutes.
Dividing evenly, top tortillas with chicken-vegetable mixture, salsa, and sour cream. Serve with tortilla chips if desired.
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