Crispy Chicken Taquitos

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

1. Preheat oven to 450°F. Microwave chicken at HIGH 1 minute or until thoroughly heated.
2. Spread ¼ cup guacamole down centers of tortillas; sprinkle with chicken and cheese. Roll up. Place taquitos on a baking sheet, seam sides down; brush with oil.
3. Bake 10 minutes or until crisp. Top with lettuce, sour cream, ¼ cup guacamole, and salsa.

Side Dish Ingredients

1. 1 Tbsp extra virgin olive oil
2. 1/2 Tbsp fresh lime juice
3. 2 Tbsp chopped fresh cilantro
4. 1/8 tsp kosher salt
5. 1/8 tsp crushed red pepper
6. 1 (5-oz) pkg mixed baby greens

Side Dish Instructions

1. Whisk together first 5 ingredients in a large bowl. Add greens; toss.

Notes