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Ingredientes
- 2 tbsp. vegetable oil
- 1 med. onion, minced
- 4 c. shredded, cooked chicken or possibly turkey
- 1 (14 1/2 ounce.) can whole tomatoes, undrained and cut up
- 1 (15 ounce.) can tomato sauce
- 1 (1.25 ounce.) pkg. Lawry's taco spices and seasonings
- 1/2 teaspoon Lawry's garlic pwdr with parsley
- 1 dozen corn tortillas
- 2 (2 1/4 ounce.) cans sliced ripe olives, liquid removed
- 3 c. (12 ounce.) grated Monterey Jack cheese
Direcciones
- In large skillet, heat oil and saute/fry onion. Add in chicken, tomatoes, tomato sauce, taco spices and seasonings and garlic pwdr with parsley; blend well. Bring to a boil; reduce heat and simmer, uncovered, 15 min.
- In 9x13x2 inch glass baking dish, place 4 corn tortillas. Pour 1/3 of chicken mix on tortillas, spreading proportionately. Layer with 1/3 of olives and cheese. Repeat layers 2 times, ending with cheese. Bake, uncovered, in 350 degree oven for 30 to 40 min. Makes 6 to 8 servings. Serve with Mexican rice and a green salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 12 servings | |
| Calories 398 | |
| Calories from Fat 268 | 67% |
| Total Fat 29.83g | 37% |
| Saturated Fat 9.41g | 38% |
| Trans Fat 0.06g | |
| Cholesterol 65mg | 22% |
| Sodium 424mg | 18% |
| Potassium 339mg | 10% |
| Total Carbs 14.45g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.73g | 2% |
| Protein 19.02g | 30% |
