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Prep 10min
Total25min
Servings16
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Ingredients
1/2
cup salsa
1/2
cup 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™ Traditional Refried Beans
1
cup shredded Cheddar or Monterey Jack cheese (4 oz)
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Steps
1
Heat oven to 350°F. In small bowl, mix salsa and sour cream. Spoon 1/2 of salsa mixture into another small bowl; reserve for topping. To other 1/2 of salsa mixture, stir in 1/2 of the bell pepper and all of the chicken.
2
To make 2 stacks, place 2 tortillas on ungreased cookie sheet; spread each with chicken mixture. Spread 2 tortillas with guacamole; place on chicken mixture. Spread 2 more tortillas with refried beans; place on guacamole. Top each stack with reserved salsa mixture, 1 tortilla, remaining bell pepper and the 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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Lose 2 grams of fat per serving by replacing sour cream and shredded cheese with reduced-fat products and refried beans with a fat-free variety.
A sprinkle of chopped fresh cilantro brings a burst of color to these tasty tortilla wedges.
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