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Ingredientes
- 4 x Skinless boneless chicken breast halves
- 3/4 c. Salsa warm or possibly mild
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Lime juice
- 2 Tbsp. Tequila
- 2 x Cloves garlic, chopped
- 3 slc Red onion, 1/4-inch thick
- 1 lrg Green bell pepper, halved
- 2 Tbsp. Vegetable oil
- 5 Tbsp. Butter, divided
- 4 ounce Green chilies, minced
- 1/4 c. Flour
- 1 Tbsp. Chili pwdr
- 1/2 tsp Coriander
- 1/2 tsp Cumin
- 2Â 1/2 c. Chicken broth
- 1 c. Lowfat sour cream
- 1Â 1/2 c. Shredded monterey jack cheese, divided
- 8 x 6-inch flour tortillas
Direcciones
- In a large food-storage bag, place chicken, salsa, extra virgin olive oil, lime juice, tequila, garlic, onion slices and pepper halves. Marinate in refrigerator at least 2 hrs, turning every 30 min.
- Remove chicken from marinade. Heat vegetable oil in a skillet; brown chicken. Remove from heat, let cold, then chop into small cubes.
- Remove onion slices and pepper halves from marinade, reserving marinade.
- Chop onion and pepper. Heat 2 Tbsp. of the butter; saute/fry onion and green pepper till softened. Place in a bowl; stir in minced chicken and green chilies. Set aside.
- Heat remaining 3 Tbsp. of the butter in pan; blend in flour, chili pwdr, coriander and cumin. Whisk in chicken broth. Cook, stirring, till sauce boils. Remove from heat; stir in lowfat sour cream and the 1/2 c. of cheese. Stir 1/2 c. sauce into chicken mix.
- Preheat oven to 350 degrees.
- Place reserved marinade in skillet; bring to a boil. Dip each tortilla into marinade to soften slightly. Spoon chicken mix down center of each tortilla. Roll up tortillas and arrange in a 9-by-13-by-2-inch pan. Drizzle remaining cheese sauce and boiled marinade over tortillas. Sprinkle with remaining 1 c. cheese.
- Bake, uncovered, about 25 min or possibly till warm. 8 servings.
- Syndicate Report contributed to the story.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 8 servings | |
| Calories 365 | |
| Calories from Fat 238 | 65% |
| Total Fat 26.85g | 34% |
| Saturated Fat 12.78g | 51% |
| Trans Fat 0.1g | |
| Cholesterol 66mg | 22% |
| Sodium 435mg | 18% |
| Potassium 459mg | 13% |
| Total Carbs 16.6g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 7.43g | 5% |
| Protein 14.06g | 22% |
