Preheat oven to 395 deg F. Place the tortillas on a baking sheet and evenly cover with shredded cheese. Bake until the cheese is melted and the tortillas are crunchy, about 8 minutes. Remove from the oven and transfer to serving plates.
In a large salad bowl, toss together the shredded lettuce, chicken, and cilantro. Add the salsa (My favorite to use is my Roasted Tomatillo Chile Salsa (Recipe # 178326) , posted also on my Big Oven page, but you can use any that you like). Season with salt and pepper to taste. Spoon salad evenly over the warm tortillas. Garnish with the tomato, sour cream and additional cilantro, if you wish.
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|Serving Size: 1 Serving (301g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 227 (56%)|
|Amt Per Serving||% DV|
|Total Fat 25.2g||34 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 104.3mg||32 %|
|Sodium 775mg||27 %|
|Potassium 612.3mg||16 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 9.9g|
|Protein 33g||47 %|
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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: 407
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