Serves: 10
Per Serving: 353 Calories, 11.8g Fat(4.2g Sat. Fat), 45.8g Carbohydrates, 5g Protein, 734mg Sodium
Ingredients:
1 Tbsp canola oil
1 cup chopped fresh onion
1 ½ tsp ground cumin
1 tsp chili powder
¼ tsp garlic salt
1 (16oz) jar green salsa
Dash of ground red pepper
2 cups shredded skinless, boneless rotisserie chicken
2 (15.5oz) cans beans, rinsed and drained: Black Beans or Great Northern White Beans
1 cup thinly sliced green onions, divided
½ cup sliced olives, divided
18 (6-inch) corn tortillas, divided
Cooking spray
2 cups preshredded lowfat Mexican cheese blend, divided
1 cup 1% low-fat milk
~10 Tbsp reduced-fat sour cream
½ cup chopped fresh cilantro;
Additional cilantro sprigs for garnish
Cooking Directions:
- Heat oil in large nonstick skillet over medium heat. Add chopped onion; cook 3 minutes or until tender, stirring frequently. Stir in cumin, chili powder, garlic salt and pepper; cook 1 minute. Stir in beans; cook 2 minutes. Remove from heat. Add chicken, ½ cup green onions, and 7 tablespoons olives, stir well.
- Preheat oven to 350°.
- Layer 6 tortillas on bottom of a 13x9-inch baking dish coated with cooking spray. Spread 2 cups chicken mixture over tortillas; sprinkle with ¾ cup cheese. Repeat layers once. Top with remaining 6 tortillas.
- Combine milk, chopped cilantro, and salsa in a blender, and process until smooth. Pour over top of tortillas. Cover and bake at 350° for 35 minutes. Uncover, sprinkle with remaining ½ cup cheeses, remaining ½ cup green onions, and remaining 1 tablespoon olives. Bake for 5+ minutes or until cheese meals. Serve with sour cream. Garnish with cilantro sprigs, if desired.
Recipe from: Cooking Light