Ingredients:
8 (6 inch) corn tortillas
6 ounces low-fat monterey jack cheese
8 ounces smoked chicken breasts, cubed
1 ripe avocados, diced small
1 cup green chilies, drained
4 tablespoons chopped cilantro leaves
4 ounces nonfat sour cream
Directions:
Heat a sturdy cast iron pan or griddle over medium-high heat.
When the griddle is hot, place 1 tortilla on the griddle and sprinkle 1/8 of the cheese on tortilla.
Top with 1/4 of the chicken mixture, 1/4 of the avocado, 1/4 of the green chiles, and 1/4 of the cilantro, and another 1/8 of the cheese.
Top with another tortilla.
When cheese begins to melt, flip with wide spatula and continue cooking until cheese is melted.
Remove from griddle to cutting board.
Cut into 4 pieces.
Repeat process 3 more times.
Serve with fat-free sour cream on the side.
Servings: 4
Time preparation: 15 min.
Time total: 27 min.