1 pound cubed cooked chicken 3/4 cup water 1 can (16 ounces) fat free refried beans 1 can (14.5 ounces) petite diced tomatoes, not drained 1 can (15.25 ounces) black beans, rinsed and drained 3 cups Kraft shredded 2% Mexican four cheese blend 1 envelope reduced sodium taco seasoning sour cream, lettuce, salsa (optional)
Preheat oven to 350 degrees F. In a large skillet, combine chicken, water and taco seasoning; bring to a boil; reduce heat, simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes. Place 2 tortillas in a greased 13x9x2 baking dish. Spread with half the refried beans and meat mixture. Sprinkle with 1 cup of cheese; repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350 degrees F for 25-30 minutes or until heated through and cheese is melted. Yield: 12 servings.
***Optional ingredients are not calculated in recipe***