• 6servings
  • 15minutes
  • 67calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B6, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 ounces boneless skinless chicken breasts , shredded (I use store roasted chicken or 2 half breasts simmered in water until cooked. (Tip, shred chicken wh)

  2. 1 (4 ounce) can diced green chilies

  3. 12 ounces chunky salsa

  4. chicken base

  5. 8 ounces reduced-fat Mexican cheese blend (shredded)

  6. 1 teaspoon olive oil

  7. 8 low-fat flour tortillas (soft taco-size)

  8. sour cream

  9. cilantro

  10. hot pepper sauce

  11. jalapeno

  12. olive

  13. avocado

  14. guacamole

  15. salsa

Instructions Jump to Ingredients ↑

  1. Mix Chicken base ingredients in mixing bowl - set aside to use as filling.

  2. Warm tortilla's between paper towels for 20 - 30 seconds in microwave to make pliable for folding.

  3. Place 2oz of chicken mixture (squeeze juice out of chix mixture before filling tortillas) and 1oz cheese in center of tortilla - fold burrito style.

  4. Place on greased baking sheet and rub tops of each with olive oil.

  5. Bake 400° 5 -10 minutes per side or until golden brown and crispy on both sides (I use my toaster oven).

  6. Serve immediately OR refrigerate for a "grab & go" meal (my teenagers like these cold, on the go).

  7. For a beautiful presentation; serve topped with a dollop of sour cream chopped cilantro sprinkled over top and avocado slices on the side.


Send feedback