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 Cooking Light Fresh Food Fast

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 380
  • Calories from fat: 26%
  • Fat: 11g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 1.4g
  • Protein: 39.9g
  • Carbohydrate: 28.7g
  • Fiber: 12.2g
  • Cholesterol: 80mg
  • Iron: 0.8mg
  • Sodium: 660mg
  • Calcium: 215mg

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. 1. Preheat oven to 450°.
  2. 2. Combine chicken and salsa in a medium bowl.
  3. 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.
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