1 can (11 oz) whole-kernel corn with red and green peppers, drained
1 jar (16 oz) chunky, mild salsa
1 pkg. (10 oz) fajita-style cooked chicken
1/4 cup chopped fresh cilantro leaves
5 (10") low-fat flour tortillas
2 cups (8 oz). shredded reduced-fat Monterey Jack cheese
Fat-free sour cream (optional)
Heat oven to 425 degrees. In a medium bowl, combine black beans, corn, salsa, chicken and cilantro.
Coat the bottom of the baking pan with vegetable cooking spray. Place 1 tortilla in coated pan. Top with 1 1/2 cups of the bean mixture and 1/4 of cheese. Layer 3 more times, finishing with the last tortilla.
Bake in oven 15-20 minutes, or until cheese melts and filling is hot. Serve with sour cream, if desired.