Chicken-Tortilla Pie

Photo: Oxmoor House
The fresh salsa called for here has a natural low-sodium advantage over bottled commercial salsa, but if you don't want to make your own salsa, buy a container of fresh salsa from your grocery store deli section.  It will also be lower in sodium than bottled salsa.  A rotisserie chicken with the skin removed can be used for the shredded chicken breast, but keep in mind that this will increase the amount of sodium in the dish.

 

Yield:

4 servings (serving size: 1 wedge)

Recipe from

Recipe Time

Prep: 13 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 380
Caloriesfromfat 26 %
Fat 11 g
Satfat 4.3 g
Monofat 4.4 g
Polyfat 1.4 g
Protein 39.9 g
Carbohydrate 28.7 g
Fiber 12.2 g
Cholesterol 80 mg
Iron 0.8 mg
Sodium 660 mg
Calcium 215 mg

Ingredients

2 cups shredded cooked chicken breast
1/4 cup Fresh Salsa
1 cup spicy black bean dip (such as Guiltless Gourmet)
4 (8-inch) multigrain flour tortillas (such as Tumaro's)
1/2 cup (2 ounces) reduced-fat shredded Monterey Jack cheese
Cooking spray

Preparation

1. Preheat oven to 450°.

2. Combine chicken and salsa in a medium bowl.

3. Spread 1/4 cup black bean dip over each tortilla. Top each evenly with chicken mixture and 2 tablespoons cheese. Stack tortillas in bottom of a 9-inch springform pan coated with cooking spray. Bake at 450° for 10 minutes or until thoroughly heated and cheese melts. Remove sides of pan. Cut pie into 4 wedges. Serve immediately.

Note:

Cooking Light Fresh Food Fast

April 2009