For bold, smoky flavor, try this with two sliced, grilled chicken breasts.
Yield: Makes 4 servings
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- 8 (10-inch) flour tortillas*
- 1 (8-ounce) package shredded Mexican four-cheese blend
- 1 cup thick and chunky picante sauce
- Black Bean Salsa
- 2 cups chopped, cooked chicken
- Garnishes: sour cream, chopped avocado
- Top 4 flour tortillas evenly with 1 cup cheese; top with remaining flour tortillas. Divide picante sauce, Black Bean Salsa, chicken, and remaining 1 cup cheese over flour tortillas. Bake at 400° for 15 minutes, or until cheese is bubbly. Garnish, if desired.
- *2 (11.5-ounce) cans refrigerated corn sticks may be substituted for tortillas. Unroll and press perforations to seal into a lightly greased jellyroll pan to create a rectangular crust. Bake at 375° on lower oven rack 10 minutes. Add toppings, and bake 15 more minutes. Makes 8 pieces.
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