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Prep Time: 13 Minutes Cook Time: 10 Minutes |
Ready In: 23 Minutes Servings: 4 |
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The fresh salsa called for here has a natural low-sodium advantage over bottled commercial salsa, but if you don't want to make your own salsa, buy a container of fresh salsa from your grocery store deli section. It will also be lower in sodium than bottled salsa. A rotisserie chicken with the skin removed can be used for the shredded chicken breast, but keep in mind that this will increase the amount of sodium in the dish. Ingredients:
2 cups shredded cooked chicken breast |
1/4 cup fresh salsa |
1 cup spicy black bean dip (such as guiltless gourmet) |
4 (8-inch) multigrain flour tortillas (such as tumaro's) |
1/2 cup (2 ounces) reduced-fat shredded monterey jack cheese |
cooking spray |
Directions:
1. Preheat oven to 450°.
2. Combine chicken and salsa in a medium bowl.
3. 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.
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