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Chiliquiles Recipe

Chiliquiles Recipe

8 servings



8 corn or flour tortillas

Vegetable cooking spray

1 medium green bell pepper, thinly sliced

1/2 - 1 teaspoon minced jalapeno chili

Enchilada Sauce

1 can black beans, rinsed, drained

1/2 cup whole-kernel corn

16 ounces cooked chicken breast, shredded

1 large tomato, thinly sliced

1 - 1 1/2 cups shredded reduced-fat cheddar cheese

Medium or hot salsa


Spray both sides of tortillas lightly with cooking spray, cook in small skillet over medium high heat until lightly browned, 30 to 60 seconds per side. Cool slightly, cut into 1/2-inch strips. Saute bell pepper and jalapeno chili in lightly greased medium skillet 2 to 3 minutes, stir in Enchilada Sauce and cook until hot.


Arrange 1/3 of the tortilla strips in bottom of 2-quart casserole, top with 1/3 each of the black beans, corn, chicken, tomato slices, cheese and Enchilada Sauce mixture. Repeat layers 2 times. Bake, uncovered, at 350 degrees until hot, about 30 minutes, sprinkling with cheese during last 10 minute of baking time. Serve hot with salsa.

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