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Ingredientes
- 1/2 c. sliced celery
- 1/2 c. sliced fresh mushrooms
- 1/4 c. sliced green onions, including tops
- 1/4 c. diced red pepper
- 1 tbsp. vegetable oil
- 1 teaspoon chili pwdr
- 1/2 teaspoon garlic pwdr
- 1/2 to 3/4 teaspoon warm pepper sauce
- 1 (15 ounce.) can tomato sauce
- 2 c. cooked rice
- 2 c. cooked chicken breast cubes
- 12 corn tortillas
- Vegetable oil
- 2 c. shredded Monterey Jack cheese
- 1/2 c. sliced ripe olives
Direcciones
- Cook celery, mushrooms, onions and pepper in oil in large skillet till tender. Stir in chili pwdr, garlic pwdr, warm pepper sauce, tomato sauce and 1/2 c. water; remove from heat. Combine rice, chicken and half of sauce mix in large mixing bowl; set aside. Dip tortillas in 1/4 inch warm oil just till softened, a few seconds on each side. Drain on paper towels. Spoon a heaped 1/4 of rice mix in center of each tortilla; roll up tortilla and place seam-side down in greased shallow 3 qt baking dish. Pour remaining sauce over tortillas; sprinkle with cheese, then olives. Bake, uncovered, at 350 degrees for 25 to 30 min. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 12 servings | |
| Calories 323 | |
| Calories from Fat 177 | 55% |
| Total Fat 19.77g | 25% |
| Saturated Fat 5.93g | 24% |
| Trans Fat 0.07g | |
| Cholesterol 37mg | 12% |
| Sodium 342mg | 14% |
| Potassium 308mg | 9% |
| Total Carbs 22.94g | 6% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.25g | 2% |
| Protein 14.24g | 23% |
