Ingredients
4
4 servings
- •4 (6 inch) corn tortillas
- •cooking spray
- •1 small tomato, chopped
- •2 green onions, sliced
- •1 ½ tablespoons lime juice
- •1 tablespoon chopped fresh cilantro
- •½ (8 ounce) package cream cheese, softened
- •1 tablespoon finely chopped chipotle pepper in adobo sauce
- •1 ½ cups shredded cooked chicken
- •¾ cup shredded Mexican cheese blend
- •⅓ cup sliced black olives
- •¼ cup sour cream
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray both sides of each tortilla with cooking spray; place on a baking sheet.
- Bake tortillas in the preheated oven until crisp and lightly browned, 6 to 8 minutes.
- While tortillas are baking, combine tomato, green onions, lime juice, and cilantro in a bowl; set aside.
- Mix cream cheese and chipotle pepper in a separate bowl until well blended. Remove tortillas from the oven. Spread mixture over tortillas; top with chicken and cheese.
- Return tortillas to the oven and continue baking until cheese is melted, about 5 minutes. Top with the tomato mixture, olives, and sour cream.
Nutritional Facts
Per 4 servings
- Calories: 403
- Carbohydrate: 17g
- Fat: 27g
- Fiber: 3g
- Protein: 25g
- Sugar: 1g
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