Prep and Cook Time 19 minutes
Makes 4 servings
|1||can (10 ounces) chunk white chicken in water, drained|
|1||can (about 14 ounces) Mexican-style stewed tomatoes, drained|
|1||green onion, minced|
|2||teaspoons ground cumin, divided|
|1/2||teaspoon garlic powder|
|1||cup fat-free refried beans|
|1/4||cup chopped fresh cilantro, divided|
|2||large or 4 small flour tortillas|
|1||cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers|
- Preheat broiler. Combine chicken and tomatoes in medium bowl. Add green onion, 1 teaspoon cumin and garlic powder. Mix well; set aside.
- Mix refried beans, remaining 1 teaspoon cumin and 2 tablespoons cilantro in small bowl. Set aside.
- Place tortillas on baking sheet. Broil 30 seconds to 1 minute per side or until crisp but not browned. Remove from oven. Decrease oven temperature to 400°F. Spread each tortilla evenly with bean mixture. Spoon chicken mixture over beans; top with cheese. Bake 5 minutes.
- Reset oven temperature to broil. Broil tortillas 2 to 3 minutes or until cheese melts. Do not let tortilla edges burn. Remove from oven; top with remaining cilantro. Serve immediately. (If using large tortillas, cut each in half.)
Serve with a green salad tossed with avocado pieces and a lemon vinaigrette.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||8 g|
|Total Fat||16 g|
|Calories from Fat||44 %|
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