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Ingredientes
- 1 lb minced, cooked chicken
- 1 can (10.75 ounce) condensed cream of chicken soup
- 1/2 lb cubed Velveeta
- 8 x corn tortillas
- 1 jar (10 ounce) Mexican salsa
- 1 c. Mexican-style shredded cheese
- 1 sm can sliced ripe olives
Direcciones
- Combine minced, cooked chicken, soup and Velveeta. Stir till well blended.
- Spoon mix on 8 corn tortillas. Roll up and place seam side down in 9x13-inch baking dish. Top with the jar of salsa, shredded cheese, olives; cover with foil.
- Bake at 350F for 30-35 min.
- Serve with individual salads comprised of prepared guacamole and minced tomatoes atop a bed of shredded lettuce (see recipe which follows).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 420g | |
| Recipe makes 4 servings | |
| Calories 1410 | |
| Calories from Fat 1178 | 84% |
| Total Fat 130.96g | 164% |
| Saturated Fat 26.88g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 1727mg | 72% |
| Potassium 636mg | 18% |
| Total Carbs 32.94g | 9% |
| Dietary Fiber 3.4g | 11% |
| Sugars 5.34g | 4% |
| Protein 28.63g | 46% |
