Crispy Chicken Taquitos
Mixed Greens with Spicy Cilantro-Lime Vinaigrette
Ingredients
- 2 cups shredded rotisserie chicken (without skin)
- 1 (8-oz) container guacamole, divided
- 12 soft taco-size corn-and-flour-blend tortillas (such as Don Pancho)
- ¾ cup shredded reduced-fat colby-Jack cheese
- 2 Tbsp olive oil
- 2 cups shredded lettuce
- ½ cup reduced-fat sour cream
- ½ cup fresh salsa
Instructions
- Preheat oven to 450°F. Microwave chicken at HIGH 1 minute or until thoroughly heated.
- Spread ½ cup guacamole down centers of tortillas; sprinkle with chicken and cheese. Roll up. Place taquitos on a rimmed baking sheet, seam sides down; brush with oil.
- Bake 10 minutes or until crisp. Top with lettuce, sour cream, ½ cup guacamole, and salsa.
Side Dish Ingredients
- 2 Tbsp extra virgin olive oil
- 1 Tbsp fresh lime juice
- ¼ cup chopped fresh cilantro
- ¼ tsp kosher salt
- ¼ tsp crushed red pepper
- 2 (5-oz) pkg mixed baby greens
Side Dish Instructions
- Whisk together first 5 ingredients in a large bowl. Add greens; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
500
|
51
|
551
|
| Fat (g) | 23 | 5 | 28 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 27 | 1 | 28 |
| Carb (g) | 44 | 3 | 47 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 844 | 119 | 963 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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