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Ingredientes
- 2 Tbsp. Flour
- 1/4 lb Velveeta, shredded
- 1 x Clove garlic, chopped
- 4 c. Rice, cooked
- 2 Tbsp. Vegetable oil
- 4 c. Chicken breast, cooked and diced
- 1 Tbsp. Chili pwdr
- 2 c. Cheddar cheese, shredded
- 1 c. Lowfat milk
- 1 c. Chicken broth
- 2/3 c. Picante sauce
- 1 tsp Grnd cumin
- 1/2 tsp Oregano leaves, crushed Lowfat sour cream Ripe olives, sliced
Direcciones
- Cook flour and garlic in oil over low heat stirring constantly, till flour is browned. Stir in chili pwdr. Gradually add in lowfat milk, broth, picante sauce, cumin and oregano. Cook over medium heat, stirring constantly, 5 min.
- Add in velveeta, stir till melted. Keep hot. Spoon 2 c. rice onto bottom of lightly greased 9 X 13 inch baking dish, top with half the chicken.
- Spoon 1 c. sauce mix proportionately over chicken. Top with 1/2 c. shredded cheese. Top with remaining rice and chicken. Spoon remaining sauce proportionately over chicken. Cover with remaining shredded cheese. Bake at 350 for 20 min or possibly till warm. Let stand 5 min before serving. Top with lowfat sour cream and olives, as desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 8 servings | |
| Calories 484 | |
| Calories from Fat 226 | 47% |
| Total Fat 25.42g | 32% |
| Saturated Fat 11.07g | 44% |
| Trans Fat 0.2g | |
| Cholesterol 103mg | 34% |
| Sodium 685mg | 29% |
| Potassium 408mg | 12% |
| Total Carbs 29.25g | 8% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.34g | 3% |
| Protein 32.92g | 53% |
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