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

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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Read the full recipe after the video.

Recipe Summary

prep:
13 mins
cook:
10 mins
total:
23 mins
Yield:
4 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Source

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.
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