INGREDIENTS
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
PREPARATION:
- 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.)
Serving Suggestion
Serve with a green salad tossed with avocado pieces and a lemon vinaigrette.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Serving Size:
1/4 of total recipe
Sodium
913 mg
Protein
25 g
Fiber
3 g
Carbohydrate
21 g
Cholesterol
69 mg
Saturated Fat
8 g
Total Fat
16 g
Calories from Fat
44 %
Calories
339
DIETARY EXCHANGE:
Meat
3
Vegetable
1
Starch
1
Fat
2
