Crispy Chicken Taquitos
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Ingredients
- 1 cup shredded rotisserie chicken
- ½ cup guacamole, divided
- 6 soft taco-size corn-and-flour-blend tortillas (see Note)
- ⅓ cup shredded reduced-fat colby-Jack cheese
- 1 Tbsp olive oil
- 1 cup shredded iceberg lettuce
- ¼ cup reduced-fat sour cream
- ¼ cup fresh salsa
- Chopped fresh cilantro (optional)
Instructions
- Preheat oven to 450°F. Microwave chicken at HIGH 1 minute or until thoroughly heated.
- Spread ¼ cup guacamole down centers of tortillas; sprinkle with chicken and cheese. Roll up. Place taquitos on a baking sheet, seam sides down; brush with oil.
- Bake 10 minutes or until crisp. Top with lettuce, sour cream, ¼ cup guacamole, and salsa. Sprinkle with cilantro, if using.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
495
|
495
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 27 | 27 |
| Carb (g) | 44 | 44 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 832 | 832 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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