Santa Fe Stack

• Print

Thursday, January 01, 2004

Categories:

American/Entree

Yield:

12 appetizer-size servings (or 6 main course-size

Ingredients:

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

Directions:

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.

Nutrition Facts:

(appetizer size) 209 calories, 29g carbohydrate, 6g protein, 3.5g fat, 1.3g saturated fat, 20mg cholesterol, 4.2g dietary fiber, 663mg sodium

Source:

Adapted recipe by Janet Potts, RD, LD