Ingredients
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6 flour tortillas
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2 (9 3/4 ounce) cans cooked chicken, drained
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3/4 cup water
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1 (15 ounce) can black beans, rinsed and drained or 1 (15 ounce) can chili beans, not drained
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2 cups shredded low-fat cheddar cheese, divided
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1 (1 1/4 ounce) envelope taco seasoning mix
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1 (10 1/2 ounce) can low-fat condensed cream of chicken soup
Instructions
- Grease a 9x13 pan with shortening or spray.
- In saucepan, add chicken, soup, water, taco seasoning, and black beans. Heat slowly and stir until heated through and bubbly.
- Cut tortillas into quarters.
- Cover the bottom of the 9x13 pan with about 1 cup of the chicken mixture.
- Piece half of the tortilla wedges, jigsaw-puzzle-like, so they cover the chicken mixture on the bottom of the pan.
- Spread half of the remaining chicken mixture on top of the tortillas.
- Spread 1 cup of the shredded cheese on top of the chicken mixture.
- Repeat layers.
- Bake at 350 degrees F for 30 minutes or until heated through.