Chicken and Black Bean Taco Salad with Chipotle Dressing

Ingredients

• 4 (8-inch) 97%-fat-free flour tortillas (such as Mission)
• Cooking spray
• 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

Preparation

1. Preheat oven to 400°.
2. 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.
3. Place 1 1/2 cups lettuce in each tortilla bowl.
4. Combine chicken, taco sauce, and 1/2 teaspoon chipotle chile in a small bowl. Spoon mixture evenly into each tortilla bowl.
5. Combine black beans, corn, chili powder, and garlic in a small bowl. Spoon evenly into each tortilla bowl.
6. Combine tomato, tomatillos, and cilantro in a small bowl. Spoon evenly into each tortilla bowl. Sprinkle salads evenly with cheese and green onions.
7. Combine ranch dressing and 1 tablespoon chipotle chile; drizzle over salads.