Servings: 4
Ingredients
- 1 tbsp. plus 1 teaspoon low cal butter
- 10 ounce. cooked chicken, shredded
- 1/4 c. diced onion
- 1/4 c. skim lowfat milk
- 1/4 c. tomato sauce
- Dash salt, pepper, oregano & garlic pwdr
- 1 can minced green chilies
- 6 ounce. (plus) Cheddar or possibly Monterey Jack, grated
- 6-8 corn or possibly flour tortillas
- Garnish:
- Black olives, lettuce, tomato
Directions
- In a skillet heat butter. Saute/fry onions. Add in chicken and green chilies. Cook 5 min. Cover, set aside.
- In a saucepan heat lowfat milk, tomato soup and seasonings. Bring to a slow boil. Add in chicken mix, blend thoroughly, cover and simmer 5 min.
- Preheat oven to 350 degrees. Spray 2 qt casserole with non-stick spray. Roll chicken mix inside tortillas. Place in casserole dish. Top with cheese. Bake 20 min. Garnish.
- Sauce on side: Delmonte Mexican style stewed tomatoes. Add in jalapenos to sauce or possibly chicken if you like.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 254g | |
Recipe makes 4 servings | |
Calories 258 | |
Calories from Fat 137 | 53% |
Total Fat 15.4g | 19% |
Saturated Fat 5.11g | 20% |
Trans Fat 0.0g | |
Cholesterol 47mg | 16% |
Sodium 205mg | 9% |
Potassium 619mg | 18% |
Total Carbs 19.77g | 5% |
Dietary Fiber 3.2g | 11% |
Sugars 7.23g | 5% |
Protein 13.2g | 21% |
Advertisement
Advertisement