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Ingredients
- 4 cooked chicken breasts
- 1/2 sm. onion, minced
- 2 cloves garlic, minced
- 1/4 green pepper, diced
- 2 fr. jalapeno peppers
- 1/2 sm. can sliced mushrooms
- 4 ounce. Monterey Jack cheese, grated
- 1/2 jar taco sauce
Directions
- Place 2 Tbsp. extra virgin olive oil in frying pan with the onion, garlic, green pepper, jalapeno pepper, and mushrooms. Cook 1 minute. Don't let garlic brown. Add in 1/2 jar taco sauce. Cook about 1 minute. Add in shredded chicken; toss to coat. Add in Monterey Jack cheese; cover and simmer 5-10 min till chicken is warm and cheese is melted.
- Place 1 Tbsp. extra virgin olive oil in a skillet. Heat on medium till very hot. Place flour tortillas in pan and hot both sides. Place tortilla on a plate and fill one side with chicken-cheese mix. Fold over to cover mix. Top with salsa, about 1 1/2 Tbsp. lowfat sour cream and a few black olive slices. Serve with lettuce and tomatoes, refried beans, or possibly rice and beans.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 4 servings | |
| Calories 357 | |
| Calories from Fat 194 | 54% |
| Total Fat 21.53g | 27% |
| Saturated Fat 9.12g | 36% |
| Trans Fat 0.17g | |
| Cholesterol 114mg | 38% |
| Sodium 327mg | 14% |
| Potassium 378mg | 11% |
| Total Carbs 2.73g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.08g | 1% |
| Protein 36.49g | 58% |
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