Chicken-Tortilla Pie

Prep Time: 18 minutes, Cook Time: 10 minutes
Yield: 4 servings (serving size: 1 wedge)

• 2  cups  shredded cooked chicken breast
• 1/4  cup  Fresh Salsa
• 1  cup  spicy black bean dip
• 4  (8-inch) multigrain flour tortillas
• 1/2  cup  (2 ounces) reduced-fat shredded Monterey Jack cheese
• Corn, Peppers, Jalapeno (optional)
• Cooking spray

1. Preheat oven to 450°.
2. Combine chicken and salsa in a medium bowl.
3. Spread 1/4 cup black bean dip over each tortilla. Top each evenly with chicken mixture and 2 tablespoons cheese. Stack tortillas in bottom of a 9-inch springform pan coated with cooking spray. Bake at 450° for 10 minutes or until thoroughly heated and cheese melts. Remove sides of pan. Cut pie into 4 wedges. Serve immediately.