This was really great! I added some chopped red hot chilies to the chicken mixture & served w/sour cream (as another reviewer suggested). It was really quick & easy-but it needed more time in the oven, ttl of 20mins. I also brushed the torts w/a little olive oil to get them extra crispy. Definitely a keeper!
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.
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- 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
- 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
- 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.
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