I took my original recipe and made mini ones for a great party appetizer.
Each serving provides 1 lean; 3 condiments
Cheese shells 4 mini shells per serving = 1/2 lean (take your 1/2 cup cheese and divide into 4 mini shells)
1/2 cup low moisture mozzarella cheese ( per serving)
Preheat oven to 350. Spray non stick spray on parchment paper that is on a baking sheet. Make 4 mini taco circles per serving and bake for approximately 10 minutes. Needs to start browning around the edges but not over cooked.
Chicken filling ( 3 servings)
6 oz. cooked shredded chicken breast
3 oz. shredded low fat mixed cheese
3 Tablespoons softened light cream cheese
3 Tablespoons salsa verde
While the shells are cooking shred your cooked chicken breast in a bowl and add your softened cream cheese, 3 tablespoons salsa verde and shredded mixed low fat cheese. Divide your chicken mixture into 3 equal amounts. Each amount gets divided among 4 mini shells.
Divide your chicken mixture down the center of your shells and roll tightly. Important that this is done before the shells get hard. Serve with an additional 1 Tablespoon Salsa Verde per serving for dipping.