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Ingredientes
- 1/2 c. Red onion, minced
- 2 c. Chicken, bite-sized
- 2 1/2 c. Monterey jack cheese, coarsely, grated
- 10 x 7-inch flour tortillas
- 2 Tbsp. butter
- 1/2 c. Scallions, sliced
- 2 Tbsp. flour
- 2 c. Chicken broth, low sodium
- 1 1/2 c. Lowfat sour cream
- 2 x 4-ounce. cans green chilies, diced, liquid removed
Direcciones
- Heat oven to 350 degrees. In medium-size bowl mix chicken, 1 1/2 c. cheese, and minced red onion. Place 1/3 c. mix on bottom half of each tortilla and roll up. Arrange rolled tortillas, seam side down, in 13x9x2-inch baking dish. Set aside. Heat butter in heavy 2-qt saucepan over low heat. Sprinkle in flour, stirring constantly 5 full min. Add in broth, continuing to stir. Increase heat to medium, stirring about 3 min till mix begins to bubble and thicken. Remove from heat; mix in lowfat sour cream and chilies. Pour sauce over rolled tortillas in baking dish, then bake, uncovered 15 min. Sprinkle with remaining 1 c. cheese and scallions. Bake 5 min longer, till cheese melts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 6 servings | |
| Calories 473 | |
| Calories from Fat 340 | 72% |
| Total Fat 38.09g | 48% |
| Saturated Fat 20.49g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 391mg | 16% |
| Potassium 397mg | 11% |
| Total Carbs 8.49g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 4.31g | 3% |
| Protein 25.24g | 40% |
