Rating: 4.5 stars
19 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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.


Read the full recipe after the video.

Recipe Summary

13 mins
10 mins
23 mins
4 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°.

  • Combine chicken and salsa in a medium bowl.

  • 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.


Cooking Light Fresh Food Fast

Nutrition Facts

380 calories; calories from fat 26%; fat 11g; saturated fat 4.3g; mono fat 4.4g; poly fat 1.4g; protein 39.9g; carbohydrates 28.7g; fiber 12.2g; cholesterol 80mg; iron 0.8mg; sodium 660mg; calcium 215mg.