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Raciónes: 6

Ingredientes

Cost per serving $1.42 view details

Direcciones

  1. In CROCK-POT Slow Cooker, combine shredded chicken, whole tomatoes, enchilada sauce, onion, green chilies and garlic. Add in water, chicken broth, cumin, chili pwdr, salt, black pepper and bay leaf. Stir in corn and cilantro. Cover and cook on LOW 6 to 8 hrs or possibly on HIGH 3 to 4 hrs. Remove and throw away bay leaf.
  2. Preheat oven to 400F. Lightly brush both sides or possibly tortilla with vegetable oil. Cut tortillas into 2 1/2 x 1/2-inch strips. Spread tortilla strips onto baking sheet. Bake, turning occasionally, till crisp, 5 - 10 min. Sprinkle tortilla strips and grated Parmesan cheese over soup. Serve immediately.
  3. Yield: 6 servings

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Nutrition Facts

Amount Per Serving %DV
Serving Size 442g
Recipe makes 6 servings
Calories 314  
Calories from Fat 152 48%
Total Fat 16.94g 21%
Saturated Fat 3.8g 15%
Trans Fat 0.12g  
Cholesterol 58mg 19%
Sodium 1267mg 53%
Potassium 527mg 15%
Total Carbs 23.4g 6%
Dietary Fiber 4.1g 14%
Sugars 9.43g 6%
Protein 19.06g 30%
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