The first time I looked at this recipe, as suggested by my sister P, there was a wonderful picture of the pie. I wanted to show the recipe to my neighbor/husband/friend, and the picture is gone - just a napkin with a spoon and fork on it! I think the picture speaks a thousand words as to the impression the recipe makes, so, Where Is The Original Picture?? Please bring it back!
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.
More From Oxmoor House
- 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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