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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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For bold, smoky flavor, try this with two sliced, grilled chicken breasts. Ingredients:
8 (10 inch) flour tortillas (*) |
8 ounces shredded mexican cheese |
1 cup thick and chunky picante sauce |
2 cups chopped cooked chicken |
1 (15 ounce) can black beans, rinsed and drained |
1/2 cup frozen corn, thawed |
2 plum tomatoes, seeded and chopped |
1 green onion, chopped |
2 tablespoons fresh lime juice |
1 tablespoon fresh cilantro |
1 garlic clove, pressed |
1/2 teaspoon creole seasoning |
sour cream |
chopped avocado |
Directions:
1. Top 4 flour tortillas evenly with 1 cup cheese; top with remaining flour tortillas. Divide picante sauce, Black Bean Salsa, chicken, and remaining 1 cup cheese over flour tortillas. Bake at 400° for 15 minutes, or until cheese is bubbly. Garnish, if desired.
2. *2 (11.5-ounce) cans refrigerated corn sticks may be substituted for tortillas. Unroll and press perforations to seal into a lightly greased jellyroll pan to create a rectangular crust. Bake at 375° on lower oven rack 10 minutes. Add toppings, and bake 15 more minutes. Makes 8 pieces.
3. Black Bean Salsa:.
4. Stir together all ingredients. Cover and chill until ready to serve.
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