2 C chopped, grilled chicken

1 can (15 oz) black beans, rinsed and drained

1 jar (8 oz) chile peppers, drained

1/2 C old el paso enchilada sauce

3/4 C crumbled baked tostitos

1/2 C shredded reduced fat jack cheese

 

Stir together the chicken, beans, peppers, and enchilada sauce. Place it all in a 9” x 9” baking dish. Top with chips and bake at 400°F for half an hour. Sprinkle cheese over the dish and bake an additional 5 minutes