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Sunday, January 23, 2011

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
  • (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.

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