Ingredients:
3 c. shredded cooked chicken breasts
1 can (15 oz.) black beans, rinsed
1 can (14.5 oz.) no salt added diced tomatoes, drained
2 green onions, sliced
1 tub (10 oz.) Santa Fe Blend Cooking Creme, divided
3 flour tortillas (6 inch)
3/4 c. Mexican style finely shredded four cheese, divided
Directions:
Heat oven to 375 degrees.
Combine first 4 ingredients in a large bowl. Add 3/4 c. cooking creme; mix lightly.
Spoon 1/3 of the chicken mixture into a 9 inch pie plate; top with 1 tortilla, half of the remaining chicken mixture and 1/4 c. shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 c. shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese; cover
Bake 20 minutes, or until heated through; uncover. Bake 5 minutes or until cheese is melted.
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