1 can (16 oz.) fat-free refried beans 1/4 C. salsa 1 tsp. Mexican seasoning 2 1/2 C. finely chopped cooked fajita chicken strips 1/2 medium red pepper, chopped 1 jalapeno pepper, seeded and finely chopped 1/2 C. chopped green onion 1/2 C. frozen corn, thawed and drained 1/2 C. + 1 T. chopped cilantro, divided use 6 flour tortillas (98% fat-free, 10-inch) 1 1/4 C. shredded low-fat cheddar cheese (1.5g fat per ounce) Butter-flavored cooking spray 1/2 C. light sour cream 1 large tomato, seeded and diced
Preheat oven to 350 degrees F. In a medium mixing bowl, combine refried beans, salsa and Mexican seasoning. Set aside. In a large mixing bowl, combine chicken, red pepper, jalapeno, green onion, corn and cilantro. Set aside. Spread a thin layer of bean mixture on 1 tortilla. Place on baking sheet. Top evenly with a scant 1 cup chicken mixture. Sprinkle with ¼ cup cheese. Repeat with 4 more tortillas, stacking on baking sheet. Top with remaining tortillas. Spray with butter-flavored cooking spray. Bake 20-22 minutes or until top is golden brown. Cool slightly. Spread sour cream over top. Garnish with remaining cilantro and tomato.