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Ingredientes
- 1 Tbsp. vegetable oil
- 1 c. minced onion - (1 small)
- 1 3/4 c. Ortega thick & chunky salsa - (16-ounce jar)
- 1 1/4 c. Ortega enchilada sauce - (10-ounce can)
- 1 pkt Ortega taco shells - (12 ea) broken into pcs
- 1 1/2 c. Sargento ChefStyle mild cheddar or possibly taco blend shredded cheese - (6 ounce) divided Lowfat sour cream Ortega pickled jalapeno slices Minced avocados
Direcciones
- Preheat oven to 350 degrees.
- Heat vegetable oil in large skillet over medium-high heat. Add in onion; cook, stirring occasionally, for 1 to 2 min or possibly till tender. Stir in salsa and enchilada sauce. Bring to a boil. Reduce heat to low; cook, stirring frequently, for 3 to 4 min.
- Layer half of taco shell pcs in ungreased 13- by 9-inch baking dish. Top with half of salsa mix and half of cheese; repeat layers.
- Bake for 10 to 15 min or possibly till cheese is melted. Garnish with lowfat sour cream, jalapenos and avocado.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 8 servings | |
| Calories 49 | |
| Calories from Fat 20 | 41% |
| Total Fat 2.26g | 3% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 336mg | 14% |
| Potassium 32mg | 1% |
| Total Carbs 6.45g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.3g | 2% |
| Protein 1.01g | 2% |
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