Ingredients:
8 (10 inch) flour tortillas ( *)
8 ounces shredded mexican cheese
1 cup thick and chunky picante sauce
2 cups chopped cooked chicken
1 (15 ounce) cans black beans, rinsed and drained
1/2 cup frozen corn, thawed
2 plum tomatoes, seeded and chopped
1 green onions, chopped
2 tablespoons fresh lime juice
1 tablespoon fresh cilantro
1 garlic cloves, pressed
1/2 teaspoon creole seasoning
sour cream
chopped avocados
Directions:
Top 4 flour tortillas evenly with 1 cup cheese; top with remaining flour tortillas. Divide picante sauce, Black Bean Salsa, chicken, and remaining 1 cup cheese over flour tortillas. Bake at 400F for 15 minutes, or until cheese is bubbly. Garnish, if desired.
*2 (11.5-ounce) cans refrigerated corn sticks may be substituted for tortillas. Unroll and press perforations to seal into a lightly greased jellyroll pan to create a rectangular crust. Bake at 375F on lower oven rack 10 minutes. Add toppings, and bake 15 more minutes. Makes 8 pieces.
Black Bean Salsa:.
Stir together all ingredients. Cover and chill until ready to serve.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.