Ingredients

The following ingredients have 4 Servings
  • 1 cup shredded cooked chicken breast
  • 1 cup canned black beans, rinsed and drained
  • 1/3 cup thinly sliced green onions
  • 1/4 cup enchilada sauce
  • 3/4 cup picante sauce
  • 4 (6-inch) corn tortillas
  • 1 cup shredded low-fat cheddar cheese

Instruction

  • Preheat oven to 350F degrees. (I used my toaster oven since it's large enough to hold a 9-inch pie plate.)
  • Coat a 9-inch pie pan with nonstick cooking spray and set it aside.
  • In a bowl, stir together the chicken, black beans and green onions. Set aside. 
  • In another large bowl, stir together the enchilada and picante sauces.
  • Coat both sides of one tortilla with the sauce mixture and place it in the prepared pie plate. Top with 1/3 of the chicken mixture and 1/4 cup cheese.
  • Repeat layers twice.
  • Top with remaining tortilla, sauce and cheese.
  • Cover and bake at 350°F for 20 to 30 minutes, or until heated through.
  • Cut into wedges and serve.