Net Carbs 28 grams
Protein 15 grams
1 10 oz. can chunk white chicken breast in water, drained and flaked
1/2 cup salsa plus extra for dip
1/3 cup shredded Cheddar cheese
1 Tablespoon dry taco seasoning mix
8 (6-inch) yellow corn tortillas
Sour Cream, as dip, optional (Add to Nutritional Information)
Preheat oven to 375
Mix the chicken and salsa, cover and refrigerate for 15 minutes.
Remove from refrigerator, drain and add the cheese and taco seasoning.
This is your filling, set aside.
Spray baking sheet with nonstick spray and set aside.
Dampen 2 paper towels and put tortillas between them.
Microwave about 1 minute, until tortillas are warm and pliable.
Place a tortilla on a clean , dry surface, (keeping the rest in the moist paper towels) and spoon about 2 heaping tablespoons filling onto the tortilla and roll. Secure with toothpicks and place seam side down.
Bake until crispy, about 14-16 minutes.
Allow to cool for 5 minutes. Serve with sour cream and salsa.