Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Topping | 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
- Small amount of vegetable oil
- 12 Flour Tortillas
- 1 1/4 cups Monterey Jack cheese, grated
- 2 cups chicken, cooked & diced
- 3/4 cup onion, chopped
- 1/4 cup margarine
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can green chilies, chopped
- 1 jalapeno, chopped
- 3/4 cup Monterey Jack cheese, grated (for topping)
Directions
Pour small amount of oil in a pan and heat. Dip tortillas in hot oil and drain.
Do not fry crisp, only heat until pliable.
Place cheese, onion and chicken in center of tortillas and roll. Place seam side down in a 9x12-inch baking dish.
Melt margarine, blend in flour and broth.
Cook, stirring constantly, until thickened and boils. Turn off heat and stir in sour cream, green chilies and jalapeno.
Pour over tortillas. Sprinkle remaining cheese on top.
Bake at 425 degrees for 20 minutes or until hot. Can be made ahead of time and frozen.