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Ingredientes
- 1 pound chicken breast, minced
- 1 tbsp. safflower oil
- 1 onion, sliced
- 1 (8 ounce.) can tomato sauce
- 1 tomato, peeled, seeded & minced
- 1 teaspoon red wine vinegar
- 1/4 teaspoon grnd cumin
- 1 (10 ounce.) can enchilada sauce
- 1 (8 ounce.) can enchilada sauce
- 1 (8 ounce.) can tomato sauce
- 1/2 pound cheddar cheese, shredded
- 12 lg. corn tortillas
- 2 c. lowfat sour cream
- 1 c. black olives, minced
- 1 green onion, chopped
Direcciones
- Saute chicken with oil, then add onion and cook till all are tender. Add in 8 ounces tomato sauce, tomato, vinegar and cumin. Simmer 5 min and set aside.
- Combine enchilada sauce and 8 ounces tomato sauce in saucepan and heat to a boil. Set aside.
- Heat each tortilla in a dry griddle until flexible.
- Drip or brush with heated enchilada sauce, then fill with chicken mix.
- Add in some lowfat sour cream and cheese and roll up.
- Place in baking dish. Repeat till all tortillas are used.
- Sprinkle with remaining grated cheese.
- Bake at 375 degrees for 20 min, then remove and garnish with remaining lowfat sour cream and black olives and green onions. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 693g | |
| Recipe makes 4 servings | |
| Calories 1369 | |
| Calories from Fat 976 | 71% |
| Total Fat 109.63g | 137% |
| Saturated Fat 35.65g | 143% |
| Trans Fat 0.11g | |
| Cholesterol 177mg | 59% |
| Sodium 2350mg | 98% |
| Potassium 1040mg | 30% |
| Total Carbs 57.21g | 15% |
| Dietary Fiber 9.4g | 31% |
| Sugars 20.67g | 14% |
| Protein 43.88g | 70% |
