Buffalo Chicken Taquitos
Romaine Salad
Ingredients
- ½ (8-oz) block ⅓ less fat cream cheese, softened
- ⅓ cup buffalo sauce
- 3 cups shredded rotisserie chicken
- 3 green onions, sliced
- 18 corn tortillas
- 1½ cups shredded Monterey Jack cheese
- ¾ cup Ranch dressing
- ¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 425°F. Stir together cream cheese and buffalo sauce until combined. Stir in chicken and onions.
- Heat tortillas in microwave until pliable. Spoon about 3 Tbsp cheese mixture down center of each tortilla; top with cheese. Roll up, and place, seam sides down, on a large rimmed baking sheet coated with cooking spray.
- Bake 5 to 7 minutes. Turn and bake 5 minutes longer or until browned and crisp.
- Stir together Ranch and cilantro. Serve with taquitos.
Side Dish Ingredients
- 6 cups chopped romaine lettuce
- ⅓ cup olive oil vinaigrette
Side Dish Instructions
- Toss together lettuce and vinaigrette.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
568
|
50
|
618
|
| Fat (g) | 29 | 4 | 33 |
| Sat. Fat (g) | 11 | 1 | 12 |
| Protein (g) | 31 | 1 | 32 |
| Carb (g) | 43 | 2 | 45 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 895 | 92 | 987 |
| T. Sugs (g) | 9 | 2 | 11 |
| A. Sugs (g) | 4 | 0 | 4 |
Gluten Free Meal Plan
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