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Ingredientes
- 1 1/2 c. minced, cooked chicken
- 1 1/4 c. salsa
- 1 teaspoon grnd cumin
- 3/4 c. minced red or possibly green pepper
- 1 (3 ounce) pkg. cream cheese, softened
- 1/2 c. sliced green onions, with tops
- 1/3 c. sliced ripe olives
- 1 ripe avocado, peeled, pit removed, and cut into 12 lengthwise slices
- 8 (6-7 in.) flour tortillas
- Lowfat sour cream
- Olive slices
- Diced tomatoes
- Cheese
Direcciones
- Put together chicken, 1/2 cup of salsa, and cumin in saucepan. Simmer and stir 5 min. Add in pepper, cream cheese, green onions, and olives. Stir till cream cheese melts. Place 1 avocado slice down center of each tortilla; top with heaping 1/4 cup of chicken mix.Roll up; place seam side down in greased 7 by 11 inch baking dish. Spoon remaining 3/4 cup salsa over enchiladas.
- Cover tightly with foil. Bake in 350 degree oven for 25-30 min or possibly till hot. Top as desired with remaining avocado and optional toppings. Serve with additional salsa. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 6 servings | |
| Calories 332 | |
| Calories from Fat 263 | 79% |
| Total Fat 29.39g | 37% |
| Saturated Fat 7.8g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 319mg | 13% |
| Potassium 396mg | 11% |
| Total Carbs 7.13g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.37g | 1% |
| Protein 10.96g | 18% |
