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Ingredientes
- 4 c. boiled cubed chicken
- 2 cans mild green chilies, minced
- 12 flour tortillas
- 1 med. onion, minced
- 1 teaspoon salt
- 1 teaspoon cumin
- 4 teaspoon veg. oil
- 1 can cream of chicken soup
- 10 ounce. grated Monterey Jack cheese
- 1 c. lowfat sour cream
- Picante sauce
Direcciones
- Saute/fry onion in oil. Add in chicken and just sufficient chicken broth to make chicken moist. Add in salt and cumin. Heat well. Make sauce of soup, lowfat sour cream and small amount of picante sauce. Heat till warm. Take chicken mix and place small amount on tortilla. Roll up. Place in a buttered 9 x 13 x 2 inch baking dish. Pour the soup sauce over rolled up tortillas. Sprinkle grated cheese on top. Pour a strip of picante sauce on each side of the dish for decoration. Cover and bake at 300 degrees for 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 12 servings | |
| Calories 295 | |
| Calories from Fat 198 | 67% |
| Total Fat 22.09g | 28% |
| Saturated Fat 9.55g | 38% |
| Trans Fat 0.04g | |
| Cholesterol 73mg | 24% |
| Sodium 553mg | 23% |
| Potassium 292mg | 8% |
| Total Carbs 6.7g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.11g | 2% |
| Protein 17.57g | 28% |
