Roast your chicken breast in the oven at 350 deg F until juices run clear. After cooking chicken, remove from oven, let cool and then finely chop.
Stir together first 6 ingredients, 1/4 cup green onions, and 1/4 cup cilantro. Let stand 1 hour to marinate flavors.
Stir together remaining green onions, remaining 1/4 cup cialntro, cooked chicken and diced green chiles.
Increase oven temperature to 425 deg F.
Arrange 4 tortillas on a large lightly greased baking sheet. Top evenly with cheese, chicken mixture, and remaining tortillas, pressing down each one slightly to compact ingredients.
Bake at 425 deg F for 8 to 10 minutes until cheese is melted and tortillas are starting to turn a golden color. Slice into wedges and serve immediately with chipotle salsa.
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|Serving Size: 1 Serving (117g)|
|Recipe Makes: 12|
|Calories from Fat: 63 (39%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 30.3mg||9 %|
|Sodium 262.4mg||9 %|
|Potassium 256.4mg||7 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 12.2g|
|Protein 10.8g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 160
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