2 cups shredded cooked chicken breast
1/4 cup Fresh Salsa
1 cup spicy black bean dip
4 (8-inch) multigrain flour tortillas
1/2 cup (2 ounces) reduced-fat shredded Monterey Jack cheese
Cooking spray
Preheat oven to 450°. Combine chicken and salsa in a medium bowl. Spread 1/4 cup 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. Bake at 450° for 10 minutes or until thoroughly heated and cheese melts. Remove sides of pan. Cut pie into 4 wedges. Serve immediately.
Cooking Light Fresh Food Fast, Oxmoor House 2009
Just Something I Whipped Up 
Yum! This looks fantastic. Thanks for sharing the recipe.
ReplyDeleteLooks really good! Thank you for the follow, following you back! Be sure to sign up for our TGIF Blog Hop today!
ReplyDeletehttp://www.pregnancyroadtripandbeyond.com
oh my i was just thinking of what to have for dinner and i saw your post and this looks delicious!!
ReplyDeleteWhat a yummy dinner for a hot summer day.
ReplyDeleteI would love for you to share this on my mommy solution meme!
http://www.crystalandcomp.com/2011/08/the-mommy-club-share-your-resources-and-solutions-3/
Oh wow, this looks SO good! Thanks for posting it! I've got to try it out!
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