Chop chicken breasts into cubes and sautée in pan with Pam spray until cooked through center. Add hot sauce, chili powder and chicken stock and simmer until extra liquid steams off. Allow chicken to cool slightly. Shred with two forks. Warm a non stick skillet or griddle on med-high. Spray with generous amount of cooking spray. Layer a tortilla, a small mixture of the two cheeses, chicken and whatever veggies you choose and top with a second tortilla. Brown on each side and until the cheese is melted.
For a dipping sauce you can zest a lime and lime juice and mix with unsweetened Greek yogurt.
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|Serving Size: 1 Serving (254g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 64 (20%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 104.8mg||32 %|
|Sodium 295.4mg||10 %|
|Potassium 557.2mg||15 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 14.6g|
|Protein 43.8g||63 %|
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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: 315
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