Prep Time:10 min
Start to Finish:55 min
Makes:6 servings
1 1/2 cups shredded cooked chicken
2 3/4 cups meatless spaghetti sauce
1 can (4.5 ounces) Old El Paso® chopped green chiles, drained
1 can (2 1/4 ounces) sliced ripe olives, drained
5 Old El Paso® flour tortillas (8 inches in diameter)
1 cup shredded Monterey Jack cheese (4 ounces)
1. Heat oven to 400ºF. Grease pie plate, 10x1 1/2 inches.
2. Mix chicken, spaghetti sauce, chilies and olives. Place 2 tortillas in pie plate. Top with 3/4 cup of the chicken mixture, 1/4 cup of the cheese and 1 tortilla. Repeat twice with 3/4 cup of the chicken mixture, 1/4 cup of the cheese and 1 tortilla. Top with remaining chicken mixture.
3. Cover and bake 30 minutes. Sprinkle with remaining 1/4 cup cheese. Bake uncovered about 15 minutes or until center is hot and cheese is melted.
Nutrition Information:
1 Serving: Calories 435 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 6 g); Cholesterol 50 mg; Sodium 1150 mg; Total Carbohydrate 54 g (Dietary Fiber 4 g); Protein 21 g Percent Daily Value*: Vitamin A 22 %; Vitamin C 18 %; Calcium 24 %; Iron 20 % Exchanges: 3 Starch; 2 Vegetable; 1 High-Fat Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
