Ingredients 1 cup shredded rotisserie chicken 1/2 (8-oz) container guacamole, divided 6 soft taco-size corn-and-flour-blend tortillas (such as Don Pancho) 1/3 cup shredded reduced-fat colby-Jack cheese 1 Tbsp olive oil 1 cup shredded lettuce 1/4 cup reduced-fat sour cream 1/4 cup fresh salsa Instructions Preheat oven to 450°F. Microwave chicken at HIGH 1 minute or until thoroughly heated. Spread ¼ cup guacamole down centers of tortillas; sprinkle with chicken and cheese.
Ingredients 1 cup shredded rotisserie chicken 1/2 (15-oz) can pinto beans, drained and rinsed 1 cup corn kernels 1 (8-oz) pouch green chile enchilada sauce (such as Frontera) 1/4 cup water 3 soft taco-size corn tortillas, cut into 1-inch strips 3/4 cup shredded reduced-fat Mexican cheese 1/4 cup fresh salsa 1/4 cup cotija cheese Instructions Cook chicken, beans, corn, sauce, and water in a large skillet over medium-high heat 5 to 6 minutes or until thoroughly heated.
Ingredients 26 multigrain tortilla chips (2 oz) 1/3 cup mild white cheese dip 2/3 cup shredded rotisserie chicken, heated 1/3 cup fresh salsa 3 Tbsp chopped red onion 1 small avocado, sliced 3 Tbsp crumbled queso fresco cheese 3 Tbsp chopped fresh cilantro Instructions Preheat oven to 400°F. Spread chips on a parchment paper-lined baking sheet. Bake 4 to 5 minutes or until thoroughly heated and lightly toasted. Meanwhile, heat cheese dip according to package directions for microwaving.
You can either bake it in the oven, or cook it in a shallow pan on the stove top (I use the stove top method because it’s faster and doesn’t heat up a huge oven for a small pan)
Extra sharp cheddar (about half of a block) cut into medium-thick slices
White block cheese (I’ve used muesnter, colby jack, mozzarella, provolone but NOT Swiss unless you really like that specific flavor) (a little less than the amount of cheddar you use) cut into medium-thick slices
Ingredients 12.5 ounce can white chunk chicken, drained 1/2 cup mayonnaise 1/2 cup sour cream 1 cup celery, chopped finely 1 teaspoon minced onion 1/2 teaspoon ground pepper 2 tablespoons lemon juice 2 cups sharp cheddar cheese, divided 1 cup potato chips, crushed Bonus: 1 can corn Instructions Preheat oven to 375 degrees. Bonus: Drain and pat dry can corn. Fry with a little oil over medium heat for 6 minutes, or until slightly browned Use a fork to work the chicken into smaller pieces – almost shredding it.