Chicken Tortilla Pie
2 cups shredded cooked chicken breast
1/4 cup salsa
1 cup spicy black bean dip (such as Guiltless Gourmet)
4 (8-inch) multigrain flour tortillas (such as Tumaro’s)
1/2 cup (2 ounces) reduced-fat shredded Monterey Jack cheese
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°fro for 10 minutes or until thoroughly heated and cheese melts. Remove sides of pan. Cut pie into 4 wedges. Serve immediately.
Credit: Cooking Light Fresh Food Fast, Oxmoor House
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