Monday, August 30, 2010

Chicken-Tortilla Pie

Yields: 4 servings
Serving size: 1 wedge
8 points per serving

2 cups shredded cooked chicken breast
1/4 cup salsa
1 cup spicy black bean dip
4 (8inch) multigrain tortillas
1/2 cup (2 ounces) reduced-fat shredded monterey jack cheese
cooking spray

1. Preheat oven to 450
2. Combine chicken and salsa in a medium bowl
3. Spread 1/4c. 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. ( I do not own a springform pan, so I just put it on a pizza pan and it worked fined.) Bake at 450 for 10 minutes or until thoroughly heated and cheese melts. Remove sides of pan. Cut pie into 4 wedges. Serve immediately.

1 comment:

  1. Ummm.......ya that looks nummy too. Dangit--I might have to try that cooking thing that y'all do.