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Prep 10min
Total25min
Servings16
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Ingredients
1/2
cup salsa
1/2
cup reduced-fat sour cream or plain yogurt
1/4
cup chopped red bell pepper
1/2
cup finely chopped cooked chicken
1
package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1/4
cup guacamole
1/2
cup from 1 can (16 oz) Old El Paso™ Fat Free Refried Beans
1
cup reduced-fat shredded Cheddar or Monterey Jack cheese (4 ounces)
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Steps
1
Heat oven to 350°F. Mix salsa and sour cream. Reserve half of the salsa mixture. Mix half of the salsa mixture, half of the bell pepper and the chicken.
2
Place 2 tortillas on ungreased cookie sheet and spread with chicken mixture. Spread 2 tortillas with guacamole and place on chicken mixture. Spread 2 more tortillas with refried beans and place on guacamole. Top each stack with remaining salsa mixture, tortilla, bell pepper and cheese.
3
Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges.
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This recipe is a great place to use leftover chicken. But if you don’t have any leftovers, you can find cooked chopped chicken in the freezer case of your grocery store.
Add eye appeal by using colored tortillas— red and green are especially popular—instead of regular flour tortillas.
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Nutrition Facts
Serving Size:1 Serving
Calories
105
Calories from Fat
25
Total Fat
3 g
Saturated Fat
1 g
Cholesterol
10 mg
Sodium
240 mg
Potassium
130 mg
Total Carbohydrate
15 g
Dietary Fiber
1 g
Protein
6 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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