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Ingredients
- 12 ounce(s) salsa
- 1 can(s) (8-ounce) tomato sauce
- 1 chipotle chile in adobo
- 2 teaspoon(s) adobo sauce
- 2 cup(s) shredded rotisserie chicken
- 1 can(s) (15-ounce) no-salt added pinto beans, rinsed and drained
- 5 tortillas
- 1.50 cup(s) shredded Cheddar cheese
- 1 cup(s) cilantro
Details
Servings 6
Cooking time 35mins
Adapted from goodhousekeeping.com
Preparation
Step 1
Preheat oven to 425 degrees F. Grease shallow 2-quart baking dish.
Purée in blender salsa, tomato sauce, chipotle chile in adobo, and adobo sauce until smooth. Transfer to large bowl.
Stir in shredded rotisserie chicken and pinto beans.
Arrange 2 tortillas (tearing to fit) on bottom of baking dish. Top with half of chicken mixture, 1/2 cup shredded Cheddar cheese, and 1/2 cup cilantro. Repeat layering once with 2 tortillas, remaining chicken mixture, 1/2 cup Cheddar, and 1/2 cup cilantro.
Top with 1 tortilla and remaining 1/2 cup Cheddar. Bake 15 to 20
minutes or until bubbling.
350 calories/serving
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