Ingredients
12 corn tortillas (6 inches), warmed Cooking spray 2 cups shredded rotisserie chicken1 cup salsa1 can (16 ounces) refried beans1 cup shredded reduced-fat Mexican cheese blendOptional toppings: Shredded lettuce, reduced-fat sour cream, chopped cilantro, diced avocado, sliced jalapeno, lime wedges, sliced ripe olives, sliced green onions, sliced radishes, and pico de gallo or additional salsa
Preparation
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, 5-7 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.
