- 8 oz chicken tenderloins
- 6 small corn tortillas
- 1 tbsp cilantro
- 1/4 tsp chili powder
- 1 tbsp minced onion
- 1/4 teaspoon ground cumin
- 1/2 cup fat free shredded cheddar cheese (2 ounces)
- 1/2 small can chopped green chiles, drained
- Salt, to taste
- Salsa (any variety), sour cream, guacamole, if desired
- Boil the chicken for 10 minutes until cooked through. Cool and flake with a fork.
- Heat a griddle to 350 (or you can use a skillet).
- Add remaining ingredients (minus the tortillas and the garnishes) to the bowl and stir.
- Place 3 tortillas on the hot griddle. Scoop 1/3 of the chicken mixture on each tortilla and cover with remaining 3 tortillas.
- Cook a few minutes on each side until heated through and cheese is melted.
- Cut into wedges or halves and garnish with salsa, sour cream and/or guacamole.
(W/o extras)
Calories 189
Fat .5g
Cholesterol 38mg
Sodium 552mg
Potassium 124mg
Carbs 22g
Fiber 2g
Sugars 1g
Protein 25g
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