Oh just switching it up from our usual cuisine to Mexican for a night. Mexican food= avocados. Yes please.
We stumbled across this recipe back in February and decided hey why not. It was quite the concoction, a little bit messy but a lot a bit good.
Chicken Tortilla Pie
adapted from: My Recipes- Cooking Light
2 cups shredded cooked chicken breast
1/4 cup+ extra Salsa
1 cup spicy black bean dip
4- 8 inch tortillas
1/2 cup shredded Monterey Jack cheese
1 Avocado chopped
1. Preheat oven to 450°.
2. Combine chicken and salsa in a medium bowl.
3. Spread 1/4 cup black bean dip over each tortilla. Top each evenly with chicken mixture and 2 tablespoons cheese. Stack tortillas in bottom of a 9-inch springform pan coated with cooking spray. 4. Bake at 450° for 10 minutes or until thoroughly heated and cheese melts. Top with chopped avocado. Cut pie into 4 wedges.
4. Serve with sour cream and extra salsa if you please.
5. Dig in.
Not exactly the most pretty of meals, but hey, give it a try.