12 corn tortillas (6 inches), warmed
2 cups shredded rotisserie chicken
1 cup salsa
1 can (16 ounces) choice of refried beans
1 cup shredded reduced-fat Mexican cheese blend
Optional toppings: Shredded lettuce, reduced-fat sour cream, chopped cilantro, sliced jalapeno, lime wedges, sliced ripe olives, sliced green onions, sliced radishes, and pico de gallo or additional salsa
Preheat oven to 425°. Press warm tortillas into 12 muffin cups coated with cooking spray, pleating sides as needed. Spritz tortillas with additional cooking spray.
Bake until lightly browned, 5-6 minutes. Toss chicken with salsa. Layer each cup with beans, chicken mixture and cheese.
Bake until heated through, 9-11 minutes. Serve with toppings as desired.
Total Time Prep: 25 min. Bake: 15 min.
Makes 6 servings