|Prep time||Cook time||Yields||Serving Size|
|10 minutes||35 minutes||8 servings||1 square|
|10 6-inch corn tortillas|
|2 C canned low-sodium black beans, rinsed|
|4 C Super Quick Chunky Tomato Sauce (Leftover Friendly)|
|1½ C Monterey Jack cheese, grated|
|1 bag (10 oz) baby spinach leaves, rinsed|
|2 C grilled chicken, diced (Leftover Friendly)|
|2 Tbsp fresh cilantro, rinsed, dried, and chopped (or substitute 1 tsp dried coriander)|
|Nonstick cooking spray|
1Preheat oven to 400 °F.
2Lightly spray a 9- by 13-inch baking pan with cooking spray. Place two to three corn tortillas on the bottom, trimming as necessary for a good fit.
3Add beans, 1 cup tomato sauce, and ½ cup grated cheese. Top with two to three more corn tortillas.
4Add 1 cup tomato sauce, spinach, and ½ cup cheese. Top with two more corn tortillas.
5Add chicken and 1 cup tomato sauce. Top with two more corn tortillas.
6Add 1 cup tomato sauce, ½ cup cheese, and cilantro.
7Bake for 30 minutes, or until the cheese is melted and browned and chicken is reheated.
8Let stand for 5 minutes. Cut into eight even squares, and serve.