Make an easy tortilla "crust," then fill with rotisserie chicken, beans, and Mexican seasonings.
corn tortillas (6 inch)
tablespoon butter or margarine, melted
cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
can (15 oz) Progresso™ black beans, drained, rinsed
cup Old El Paso™ Thick ‘n Chunky salsa
tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
cups shredded Cheddar cheese (6 oz)
medium tomato, cut into 6 slices
medium avocado, pitted, peeled and chopped
Heat oven to 325°F. In 9-inch glass pie plate, arrange tortillas, overlapping and extending to edge or slightly over edge of plate. Brush edges of tortillas with melted butter.
In large bowl, mix chicken, beans, salsa, taco seasoning mix and 1/2 cup of the cheese. Spoon chicken mixture onto tortillas.
Bake 25 to 30 minutes or until hot. Sprinkle with remaining 1 cup cheese. Bake 2 to 4 minutes longer or until cheese begins to melt. Top with tomato and avocado.
Make sure to use fresh corn tortillas when making this recipe; old tortillas may dry out while baking.
If you prefer the taste of flour tortillas, use them instead of corn tortillas.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.