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Ingredients
- 2/3 cup picante sauce
- 1 tsp. ground cumin
- 1/2 tsp. dried oregano leaves, crushed
- 1 1/2 cups chopped cooked chicken
- 4 oz. shredded Cheddar cheese (about 1 cup)
- 2 green onions, chopped (about 1/4 cup)
- 6 (8-inch) flour tortillas
- 2 tbsp. butter, melted
- fresh cilantro leaves
Directions
- Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
- Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll up from the bottom and place seam-side down on a baking sheet. Brush with butter.
- Bake at 400 F. for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
- Tip : For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 6 servings | |
| Calories 207 | |
| Calories from Fat 144 | 70% |
| Total Fat 16.26g | 20% |
| Saturated Fat 8.16g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 396mg | 17% |
| Potassium 118mg | 3% |
| Total Carbs 2.59g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.0g | 1% |
| Protein 12.39g | 20% |
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