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Ingredientes
- 1 pound boneless chicken breast
- 1 teaspoon veg. oil
- 1 (4 ounce.) can diced green chili peppers (mild)
- 1 (4 ounce.) can sliced mushrooms
- 1 (4 ounce.) can sliced black olives
- 1 teaspoon garlic salt
- 1/2 teaspoon grnd cumin
- 1/4 teaspoon oregano
- 1 doz. corn tortillas
- 1 (10 ounce.) can enchilada sauce (mild)
- 1 c. lowfat sour cream
- 2 c. grated marbled Jack cheese
Direcciones
- Cut up and cook chicken in oil adding mushrooms, olives, chili peppers and spices.
- Dip tortillas in warm oil to soften, a few seconds on each side. (Tortillas may be softened in microwave according to package instructions). Dip each tortilla in enchilada sauce and stack aside.
- Coat bottom of a 13 x 9 inch baking dish with remaining enchilada sauce. Layer tortillas (halved), chicken, lowfat sour cream, cheese. Repeat ending with tortillas topped with cheese. Cover with foil and bake at 350 degrees for 30 min. Serves 4-6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 10 servings | |
| Calories 287 | |
| Calories from Fat 179 | 62% |
| Total Fat 20.05g | 25% |
| Saturated Fat 5.28g | 21% |
| Trans Fat 0.06g | |
| Cholesterol 35mg | 12% |
| Sodium 398mg | 17% |
| Potassium 196mg | 6% |
| Total Carbs 17.28g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.39g | 2% |
| Protein 10.55g | 17% |
