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Ingredientes
- One boned chicken, skinned, and diced
- 1 doz. corn tortillas
- 1/2 c. veg. oil
- 2 c. shredded Monterey Jack cheese
- 1/4 c. butter
- 3/4 c. finely minced onion
- 1/4 c. all purpose flour
- 2 c. chicken broth
- 1 c. dairy lowfat sour cream
- 1 (4 ounce.) can diced green chilies
Direcciones
- In large bowl combine cheese, onion and chicken. Fry tortillas in large skillet, one at a time in warm oil for 15 seconds each side (spread newspaper or possibly paper sack for draining tortillas as you cook them.) Spoon chicken mix on all twelve tortillas, roll up and place seam side down in large baking pan.
- In saucepan, heat butter, blend in flour, add in chicken broth, and cook till mix thickens and bubbles. Stir in lowfat sour cream and green chilies. Cook till heated through, but Don't BOIL. Pour sauce over tortillas and bake at 425 degrees for 20 to 25 min. Serve piping warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 12 servings | |
| Calories 512 | |
| Calories from Fat 345 | 67% |
| Total Fat 38.65g | 48% |
| Saturated Fat 13.46g | 54% |
| Trans Fat 0.23g | |
| Cholesterol 114mg | 38% |
| Sodium 289mg | 12% |
| Potassium 345mg | 10% |
| Total Carbs 14.81g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.6g | 1% |
| Protein 26.39g | 42% |
