Prep Time 15 min Bake Time 44 min Total Time 59 min Serves 8 Calories 250

INGREDIENTS

• 1 lb shredded rotisserie chicken fully cooked
• 12 Old El Paso soft tortillas small
• 1 packet Old El Paso Taco Seasoning
• 1 15 ounces can black beans, drained and rinsed
• 1 15 ounces can corn, drained and rinsed
• 5 ounces baby spinach
• 1 cup fresh cilantro
• 1 cup of salsa
• 2 cups Mexican Blend Cheese

INSTRUCTIONS

• Preheat oven to 425F
• Spray a casserole dish with nonstick spray.
• In a medium-sized bowl, combine the taco seasoning with the chicken. Set aside.
• In a food processor or blender, combine spinach, cilantro, and salsa. Pulse until fully chopped and combined.
• Layer 6 tortillas into the bottom of your casserole dish, overlapping slightly.
• Cover with one cup cheese, the half of the beans, half of the corn, and half of the chicken. Take one cup of the spinach mixture and cover the chicken.
• On the second layer, start with tortillas, then beans, then corn, then chicken, and finally the spinach mixture. Top with the remaining cheese.
• Cover with foil and bake for 30 minutes until the cheese is bubbly.
• Remove foil and cook for another 10-15 minutes until the top is browned to your liking.
• Serve warm topped with jalapenos, Greek yogurt (or low-fat sour cream) and more cilantro.
• Enjoy!

NOTES

FOR GARNISH: plain Greek yogurt or low-fat sour cream, more cilantro, and Old El Paso jalapenos