1 can (30-oz) fat-free refried beans
2/3 cup cooked shredded chicken
1/2 cup low-fat sour cream
1 can (4-oz) chopped green chilies, drained
1/2 tsp ground cumin
3 (10-inch) whole-grain flour tortillas
1 cup shredded low-fat Mexican-blend cheese
Your favorite salsa for serving, if desired.
Preheat oven to 425 degrees.
Spray a 10-inch round casserole dish with olive oil cooking spray; set aside.
Combine the beans, chicken, sour cream, chilies, and cumin; set aside.
Place 1 tortilla in the bottom of the prepared casserole dish. Top the tortilla with half the bean/chicken mixture and 1/3 of the cheese. Repeat the layers. Add the last tortilla and sprinkle with the remaining cheese. Cover dish.
Bake at 425 degrees for 20 minutes or until heated through. Cut into 4 to 6 wedges for serving. Serve with salsa, if desired.
1/2 cup low-fat sour cream
1 can (4-oz) chopped green chilies, drained
1/2 tsp ground cumin
3 (10-inch) whole-grain flour tortillas
1 cup shredded low-fat Mexican-blend cheese
Your favorite salsa for serving, if desired.
Preheat oven to 425 degrees.
Spray a 10-inch round casserole dish with olive oil cooking spray; set aside.
Combine the beans, chicken, sour cream, chilies, and cumin; set aside.
Place 1 tortilla in the bottom of the prepared casserole dish. Top the tortilla with half the bean/chicken mixture and 1/3 of the cheese. Repeat the layers. Add the last tortilla and sprinkle with the remaining cheese. Cover dish.
Bake at 425 degrees for 20 minutes or until heated through. Cut into 4 to 6 wedges for serving. Serve with salsa, if desired.
The file photo.
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