1 ounce shredded Monterey Jack cheese (about 1/4 cup)
2 cups shredded iceberg lettuce
1 lime, cut into 8 wedges
How to Make It
Preheat oven to 350°.
Combine first 3 ingredients in a medium bowl. Sprinkle chicken with 1 1/4 teaspoons spice mixture. Place chicken on a foil-lined baking sheet coated with cooking spray.
Bake at 350° for 30 minutes or until done. Cool slightly. Chop chicken into bite-sized pieces.
While chicken bakes, add beans and chicken broth to remaining spice mixture in bowl; mash with a potato masher until blended. Place bean mixture in a small skillet coated with cooking spray. Cook, stirring frequently, over medium heat 2 to 3 minutes or until thoroughly heated.
Warm tortillas according to package directions. Spread about 2 tablespoons bean mixture over each tortilla. Top each with about 3 tablespoons chicken, 1 tablespoon salsa, 1 1/2 teaspoons sour cream, 1 tablespoon cheddar cheese, 1 tablespoon Monterey Jack cheese, and 1/4 cup lettuce. Fold in half. Serve with lime wedges.