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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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For bold, smoky flavor, try this with two sliced, grilled chicken breasts. Ingredients:
8 (10-inch) flour tortillas |
1 (8-ounce) package shredded mexican four-cheese blend |
1 cup thick and chunky picante sauce |
black bean salsa |
2 cups chopped, cooked chicken |
garnishes: 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.
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