Chicken And Black Bean Taco Salad With Chipotle Dressing

• 4 (8-inch) 97%-fat-free flour tortillas (such as Mission)
• Cooking spray
• 6 cups shredded iceberg lettuce, divided
• 1 1/2 cups chopped cooked chicken breast
• 1/3 cup taco sauce (such as Old El Paso)
• 1/2 teaspoon chopped canned chipotle chile in adobo sauce
• 3/4 cup canned black beans, rinsed and drained
• 3/4 cup frozen whole-kernel corn, thawed
• 1 1/2 teaspoons chili powder
• 1 teaspoon minced garlic
• 1 cup chopped tomato
• 4 large tomatillos, coarsely chopped
• 2 tablespoons chopped fresh cilantro
• 1/4 cup (1 ounce) shredded Monterey Jack cheese
• 2 tablespoons sliced green onions
• 3/4 cup fat-free ranch dressing
• 1 tablespoon chopped canned chipotle chile in adobo sauce

1. Preheat oven to 400u0b0.
2. Coat both sides of tortillas with cooking spray; place over 1-quart glass mixing bowls or 10-ounce pyrex bowls on baking sheets. Gently press tortillas around bowls. Bake at 400u0b0 for 5 minutes or just until lightly browned. Cool 5 minutes on bowls; remove from bowls and cool completely.
3. Place 1 1/2 cups lettuce in each tortilla bowl.
4. Combine chicken, taco sauce, and 1/2 teaspoon chipotle chile in a small bowl. Spoon mixture evenly into each tortilla bowl.
5. Combine black beans, corn, chili powder, and garlic in a small bowl. Spoon evenly into each tortilla bowl.
6. Combine tomato, tomatillos, and cilantro in a small bowl. Spoon evenly into each tortilla bowl. Sprinkle salads evenly with cheese and green onions.
7. Combine ranch dressing and 1 tablespoon chipotle chile; drizzle over salads.

flour tortillas, cooking spray, shredded iceberg lettuce, chicken breast, taco sauce, chipotle chile, black beans, corn, chili powder, garlic, tomato, fresh cilantro, shredded monterey jack cheese, green onions, chipotle chile

Taken from www.myrecipes.com/recipe/chicken-black-bean-taco-salad-with-chipotle-dressing (may not work)