Thursday, April 21, 2011
Roasted Chicken Layered Pie
1 rotisserie chicken, breast meat
1-14 oz. can organic three beans (pinto, black, kidney)
1/2 cup medium salsa + 1 cup salsa
1/3 cup light sour cream or non-fat Greek yogurt
3 soft taco size, whole wheat flour tortillas
2/3 cup fresh spinach
1/2 cup frozen white/yellow corn
1 cup shredded colby-jack cheese
1 fresh avocado
tortilla or corn chips of your choice (optional)
non-stick cooking spray
Preheat oven to 375 degrees.
Coat the bottom of a round or square 8 inch pan with non-fat cooking spray. Cut up chicken breast meat into bite sized pieces. Open and drain can of three beans. Mix together sour cream + 1/2 cup salsa, then add and stir in chicken and beans to salsa/sour cream mixture. Begin layering the ingredients of the pie in this order from bottom to top: 1/4 cup salsa, 1 whole wheat tortilla, 1/2 of the chicken mixture, 1/4 cup corn, 1/3 cup spinach and then 1/3 cup grated cheese. Layer again one more time the same way. Finish the pie by topping with a tortilla, 1/4 cup salsa, 1/3 cup cheese.
Cover with aluminum foil and bake for 30 minutes. Then uncover and bake for 10 additional minutes. Garnish with sliced fresh avocado and chips, if desired.
This recipe is from my dear friend, Karen!