• 6servings
  • 65minutes
  • 430calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, D, E
MineralsZinc, Copper, Fluorine, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 corn tortillas (6 inch)

  2. 1 tablespoon butter or margarine, melted

  3. 2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

  4. 1 can (15 oz) Progresso® black beans, drained, rinsed

  5. 1 cup Old El Paso® Thick ‘n Chunky salsa

  6. 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

  7. 1 1/2 cups shredded Cheddar cheese (6 oz)

  8. 1 medium tomato, cut into 6 slices

  9. 1 medium avocado, pitted, peeled and chopped

Instructions Jump to Ingredients ↑

  1. Heat oven to 325°F. In 9-inch glass pie plate, arrange tortillas, overlapping and extending to edge or slightly over edge of plate. Brush edges of tortillas with melted butter.

  2. In large bowl, mix chicken, beans, salsa, taco seasoning mix and 1/2 cup of the cheese. Spoon chicken mixture onto tortillas.

  3. Bake 25 to 30 minutes or until hot. Sprinkle with remaining 1 cup cheese. Bake 2 to 4 minutes longer or until cheese begins to melt. Top with tomato and avocado.


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