Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup chopped onion ½ cup green pepper
- 2 Tbl butter or margarine 2 cups cooked chicken
- 1 4 oz can green chilli peppers 3 Tbl butter
- ¼ cup flour 1 tsp coriander
- ¾ tsp salt 2 ½ cups chicken broth
- 1 cup sour cream 1 ½ cups Montery Jack cheese
- 12 6 inch tortillas
Directions
In a large sauce pan cook onions and green peppe in the 2 tbl butter til tender. Combine onion mixture in a bowl with chopped chicken and green chilli peppers. Set aside.
For sauce, in the same saucepan melt 3 tbl butter. Stir in flour, coriander and salt. Stir in chicken broth all at once. Cook and stir till thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Remove from heat, stir in sour cream and ½ cup of the cheese.
Stir ½ cup of the sauce into the chicken mixture.
Dip each tortilla into remaining sauce to soften. Fill each with out ¼ cup of the chicken mixture. Roll up.
Arrange rolls in a 9X13 pan. Pour remaining sauce over.
Sprinkle with remaining cheese.
Bak unvovered in a 350 oven for 25 minutes or till bubbly.
Category:Honduran Recipes
Category:Honduran Meat Dishes