Heat oven to 400 degrees F. Lightly spray bottom and sides of Springform
Pan with vegetable oil using Kitchen Spritzer; set aside. Cut tortillas in half
using Pizza Cutter; set aside.
Coarsely chop cooked chicken and green pepper using Food Chopper. Combine
chicken, green pepper, corn, black beans and mole sauce in Classic Batter Bowl;
set aside. Grate cheese using Deluxe Cheese Grater.
Arrange 8 tortilla halves in bottom of pan. Top with 1/3 of the chicken
mixture and 1/2 cup of cheese. Repeat layers 2 more times using remaining ingredients.
Bake 18-20 minutes or until cheese has melted. Meanwhile, core tomato using
The Corer(TM). Finely chop tomato and cilantro using Utility Knife. Remove pan
from oven; place on Simple Additions(TM) Medium Square. Run releasing tool around
sides of pan. Release and remove collar from pan. Sprinkle tomato and cilantro
over top of tortilla bake.
Cut into wedges using Chef's Knife.
Serve immediately with sour cream, if desired.
Yield: 8 servings
Nutrients per serving: Calories 440, Total Fat 21 g, Saturated Fat 8 g, Cholesterol
60 mg, Carbohydrates 42 g, Protein 22 g, Sodium 1210 mg, Fiber 7 g
In a hurry? Substitute cooked rotisserie chicken (available in most supermarkets)
for boneless, skinless chicken breasts. Depending on its size, a roasted chicken
can yield 4-6 cups of chopped chicken.