INGREDIENTS
1
can (10 oz) Old El Paso® enchilada sauce
2
cups chopped plum (Roma) tomatoes (about 4 medium)
2
cups cubed cooked chicken
8
medium green onions, finely chopped (1/2 cup)
1
can (15 oz) Progresso® black beans, drained, rinsed
1
cup Southwest ranch veggie dip (from 16-oz container)
8
corn tortillas (6 inch), cut in half
1 1/2
cups shredded Mexican cheese blend (6 oz)
1/4
cup sliced ripe olives
2
tablespoons chopped fresh cilantro
DIRECTIONS
1
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 2 tablespoons of the enchilada sauce in bottom of baking dish.
2
In medium bowl, mix tomatoes, chicken, onions and beans. In another medium bowl, mix remaining enchilada sauce and the veggie dip until well blended.
3
Arrange 8 tortilla pieces over sauce in dish, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of the cheese. Spoon half of the sauce mixture over cheese. Repeat layers once, reserving 1/2 cup cheese.
4
Cover with foil. Bake 40 to 45 minutes or until hot. Sprinkle with reserved 1/2 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with olives and cilantro.
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