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Ingredientes
- 5 Tbsp. butter
- 1 c. minced onions
- 1/2 c. large bell peppers minced
- 2 c. cooked chicken minced
- 4 ounce green chili peppers minced
- 1/4 c. all-purpose flour
- 1 Tbsp. chili pwdr
- 1/2 tsp coriander seed grnd
- 1/2 tsp cumin seed grnd
- 2 1/2 c. chicken broth
- 1 c. lowfat sour cream
- 1 1/2 c. Monterey jack cheese shredded
- 12 x 6-inch tortillas
Direcciones
- Heat two Tbsp. butter and cook onions and green pepper in it till softened. Remove to a bowl. Stir minced chicken and green chilis into onion-pepper mix. Heat remaining 3 Tbsp. of butter. Blend in flour and seasonings. Whisk in chicken broth. Cook, stirring, till sauce boils. Remove from heat; stir in lowfat sour cream and 1/2 c. cheese. Stir 1/2 c. sauce into chicken mix.
- Dip each tortilla in remaining warm sauce to soften and spoon chicken mix into center of tortilla. Roll up and arrange in 13 x 9 x 2 inch pan; repeat with all tortillas. Pour remaining sauce over tortillas.
- Sprinkle with remaining cheese. Bake uncovered at 350 degrees for about 25 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 6 servings | |
| Calories 426 | |
| Calories from Fat 305 | 72% |
| Total Fat 34.31g | 43% |
| Saturated Fat 18.29g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 533mg | 22% |
| Potassium 369mg | 11% |
| Total Carbs 10.1g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.86g | 2% |
| Protein 20.0g | 32% |
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