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    Mexican Cassarole


    Source of Recipe


    Aimee's Adventures

    List of Ingredients




    6 (98% Fat Free) Fajita Size Flour Tortillas
    1 (16 oz.) Can Fat Free Refried Beans
    6 oz. Chicken, cooked and shredded (canned chicken works fine)
    1 + 1/8 Cup Salsa (mild, medium, or hot)
    8 Slices 2% Pepperjack Cheese

    Recipe



    Preheat oven to 375 degrees. Spray an 8X8 pan with nonstick cooking spray. Cut each tortilla in half. Place 1/8 Cup Salsa in the bottom of your pan, spread evenly.
    Now you will make 3 layers:
    Layer 1
    Place in your pan, 4 tortilla halves with the flat edge facing the outsides of your pan. Spread 1/3 of your beans evenly on top of the tortillas. Sprinkle 2 oz. of chicken on top of tortillas. Place 1/3 Cup of Salsa on top of chicken, spreading evenly. Place 4 slices of cheese on top of salsa.
    Layer 2
    Follow the directions for Layer 1, except place the tortilla halves with the round edges facing the outsides of the pan, and omit the cheese.
    Layer 3
    Follow the directions for Layer 1.
    Cover with foil, and bake for about 40 minutes, or until hot all the way through. Remove foil, and bake for a couple of more minutes, or until cheese on top starts to brown. Let sit 2-3 minutes before serving.



    Serves: 4
    Per Serving: 377 Calories; 6g Fat (15.2% calories from fat); 28g Protein; 51g Carbohydrate; 10g Dietary Fiber; 40mg Cholesterol; 1759mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable. WWP: 7
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