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Prep 20min
Total1hr5min
Servings6
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Ingredients
5
corn tortillas (6 inch)
1
tablespoon butter or margarine, melted
2
cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
cup thick & chunky salsa
2
tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
1 1/2
cups shredded Cheddar cheese (6 oz)
1
medium tomato, cut into 6 slices
1
medium avocado, pitted, peeled and chopped
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Steps
1
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.
2
In large bowl, mix chicken, beans, salsa, taco seasoning mix and 1/2 cup of the cheese. Spoon chicken mixture onto tortillas.
3
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.
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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.
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