Green Chili Chicken Tacos
Green Chili Chicken Tacos feature cooked shredded chicken mixed with ranch seasoning, diced green chilies, and whipped cream cheese, baked briefly in corn tortillas with shredded Colby Jack cheese. The resulting tacos have a creamy, spicy filling with melty cheese and toasted tortilla edges, folded and crisped for a pleasing handheld meal.
Ingredients
- 12 corn tortillas about 5.5" in diameter - I used Mission, extra thin
- 2 diced green chilies 4-oz. can
- 3 Tbsp ranch seasoning 21g
- 1/4 cup cream cheese whipped, 42g
- 1.5 cups Colby jack cheese divided, shredded, reduced-fat, 168g
- 400 g chicken about 3.5 cups, cooked shredded
Instructions
- Preheat the oven to 425 degrees F.
- In a medium bowl, combine the shredded chicken with the ranch seasoning, diced green chilies, and whipped cream cheese. Mix until combined.
- Line a baking sheet with parchment paper and lay 6 corn tortillas shells on the baking sheet. cover one half of the tortilla with 2 Tbsp (14g) of shredded cheese. You will need to do this twice (or on two pans) to make all of the baked tacos. Place roughly 2-3 Tbsp (60g) of chicken mixture on top of the cheese side.
- Place the baking sheet in the oven and cook for 3 minutes. Remove the tacos from the oven and fold each in half; press down lightly with a fork to ensure the tacos stay folded. Place back in the oven and cook for another 5 minutes.
- Remove the baked tacos from the oven and repeat steps if making in the same pan. Allow the tacos to cool slightly, add toppings and enjoy!
Nutrition Information
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 141
% Daily Value*
| Serving | 1taco (87g) | |
| Calories | 141kcal | 7% |
| Carbohydrates | 10.3g | 3% |
| Protein | 16.2g | 32% |
| Fat | 3.9g | 6% |
| Saturated Fat | 2.4g | 12% |
| Fiber | 1g | 4% |
| Sugar | 0.8g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.