• prep: 15 min
  • cook: 30 min
  • total: 45 min
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  • servings:
  • Ingredients

    • Nonstick spray coating
    • 6  6-inch  corn tortillas, each cut into 6 wedges
    • 2  cups  cubed cooked chicken
    • 1  cup  loose-pack frozen whole kernel corn
    • 1  16-ounce jar  salsa verde
    • 3  tablespoons  light dairy sour cream
    • 3  tablespoons  snipped fresh cilantro
    • 1  tablespoon  all-purpose flour
    • 1  cup cheese (I think I used more than a cup and I just bought the already grated "fiesta blend" cheese from WalMart)
    •     Light dairy sour cream (optional)
    •     Snipped fresh cilantro (optional)
    •     Chopped tomato (optional)
    •     Jalapeno pepper, thinly sliced (optional)

    Instructions

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    Nutritional Info
    • Servings Per Recipe: 9
    • Amount Per Serving
    • Calories: 143 % Daily Value *
    • Total Fat: 5 g 8.1%
    • Saturated Fat: 2 g 10.89%
    • Trans Fat: 0 g %
    • Cholesterol: 34 mg 11.41%
    • Sodium: 158 mg 6.56%
    • Calcium: 124 mg 12.45%
    • Potassium: 207 mg 5.91%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 3.23%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 11 g %
    • Dietary Fiber: 3 g 11.28%
    • Sugar: 3 g
    • Protein: g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 9.46%
    • Vitamin C 6.86%
    • Vitamin D 0.86%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat2
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq