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Ingredientes
- 4 Old El Paso tostacos shells
- 1 (8 ounce.) pkg. cornbread mix, divide usage
- 2 c. (approximately 1 lb.) chicken, cooked and shredded
- 1 (12 ounce.) jar Old El Paso minced green chilies
- 1 c. (4 ounce.) shredded Monterey Jack cheese
Direcciones
- Preheat oven to 350 degrees. Heat shells for 5-7 min. Prepare cornbread mix as directed on package. Using half of the mix, spread equal amounts of cornbread in shells.
- In small bowl combine chicken, salsa and green chilies. Spoon into shells. Spread remaining cornbread mix over chicken. Top with cheese. Bake for 20 min. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 4 servings | |
| Calories 232 | |
| Calories from Fat 123 | 53% |
| Total Fat 13.7g | 17% |
| Saturated Fat 6.42g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 414mg | 17% |
| Potassium 269mg | 8% |
| Total Carbs 18.48g | 5% |
| Dietary Fiber 2.6g | 9% |
| Sugars 5.53g | 4% |
| Protein 9.83g | 16% |
