- 5 corn tortillas (6 inch)
- 1 tbsp. butter, melted
- 2 c. shredded deli rotisserie chicken (from 2-2 1/2 lb chicken)
- 1 can (15 oz) black beans, drained, rinsed
- 1 cup thick and chuncky salsa
- 2 tbsp. taco seasoning
- 1 1/2 cups shredded cheddar cheese (6 oz)
- 1 medium tomato, cut into six wedges
- 1 medium avacado, pitted, peeled, and chopped
1. Heat oven to 325 degrees. 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 avacado.
This recipe was super yummy....we didn't have any avacado (when I cut it open it was bad), but it was still really good with out and would have been even better if it had the avacado!
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