11 Ingredients
  • 6 ounces Cheddar, Monterey Jack or Colby cheese, thinly sliced
  • 1 tablespoon chopped pickled jalapenos
  • 1 cup shredded cooked chicken (about 3 ounces)
  • 12 corn tortillas, preferably white
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 pound vine-ripened tomatoes (about 2 tomatoes)
  • 1/4 small red onion
  • 2 to 3 tablespoons chopped cilantro
  • Hot sauce such as chipotle or Mexican green chili sauce to taste (1/2 teaspoon)
  • Kosher salt
  • 1 Hass avocado, halved, seeded, and sliced
Nutrition
374
19% daily value
6 servings
                                       
                                            high-​fiber, low-​sugar
     

Fat

38% 25

Saturated

58% 12

Trans

- 1

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

9% 27

Carbs (net)

- 21

Fiber

23% 6

Sugars

- 2

Sugars, added

- 0

Protein

29% 14

Cholesterol

20% 60

Sodium

17% 419

Calcium

24% 244

Magnesium

15% 60

Potassium

12% 419

Iron

6% 1

Zinc

14% 2

Phosphorus

49% 343

Vitamin A

18% 165

Vitamin C

18% 11

Thiamin (B1)

7% 0

Riboflavin (B2)

14% 0

Niacin (B3)

14% 3

Vitamin B6

15% 0

Folate equivalent (total)

11% 46

Folate (food)

- 46

Folic acid

- 0

Vitamin B12

5% 0

Vitamin D

0% 0

Vitamin E

8% 2

Vitamin K

20% 16
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