Save time by serving in large bowls instead of making your own tortilla shells.
4 (8-inch) 97%-fat-free flour tortillas (such as Mission)
6 cups shredded iceberg lettuce, divided
1 1/2 cups chopped cooked chicken breast
1/3 cup taco sauce (such as Old El Paso)
1/2 teaspoon chopped canned chipotle chile in adobo sauce
3/4 cup canned black beans, rinsed and drained
3/4 cup frozen whole-kernel corn, thawed
1 1/2 teaspoons chili powder
1 teaspoon minced garlic
1 cup chopped tomato
4 large tomatillos, coarsely chopped
2 tablespoons chopped fresh cilantro
1/4 cup (1 ounce) shredded Monterey Jack cheese
2 tablespoons sliced green onions
3/4 cup fat-free ranch dressing
1 tablespoon chopped canned chipotle chile in adobo sauce
How to Make It
Preheat oven to 400°.
Coat both sides of tortillas with cooking spray; place over 1-quart glass mixing bowls or 10-ounce pyrex bowls on baking sheets. Gently press tortillas around bowls. Bake at 400° for 5 minutes or just until lightly browned. Cool 5 minutes on bowls; remove from bowls and cool completely.
Place 1 1/2 cups lettuce in each tortilla bowl.
Combine chicken, taco sauce, and 1/2 teaspoon chipotle chile in a small bowl. Spoon mixture evenly into each tortilla bowl.
Combine black beans, corn, chili powder, and garlic in a small bowl. Spoon evenly into each tortilla bowl.
Combine tomato, tomatillos, and cilantro in a small bowl. Spoon evenly into each tortilla bowl. Sprinkle salads evenly with cheese and green onions.
Combine ranch dressing and 1 tablespoon chipotle chile; drizzle over salads.