BEAN AND CHICKEN TORTILLA PIE

Bean and Chicken Tortilla Pie image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 9

Previous Next

4 corn tortillas (5 or 6 inches in diameter)
1 can (16 ounces) refried beans
1 cup shredded mozzarella cheese (4 ounces)
1/2 cup shredded Cheddar cheese (2 ounces)
1 1/2 cups cut-up cooked chicken
1 medium tomato, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
1 can (2 1/4 ounces) sliced ripe olives, drained
1 jar (8 ounces) taco sauce (1 cup)

Steps:

Heat oven to 375°. Grease pie plate, 9x1 1/4 inches.
Place one of the tortillas in pie plate. Cut remaining tortillas in half; arrange around center tortilla, overlapping slightly. (Round edges will form a scallop pattern around pie plate.)
Carefully spread beans over tortillas. Sprinkle with cheeses. Mix remaining ingredients; spoon over cheeses.
Bake uncovered 25 to 30 minutes or until hot. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 270, Carbohydrate 25 g, Cholesterol 55 mg, Fiber 7 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 640 mg