Ingredients:
- 1 garlic clove
- 1 jalapeno
- 1 (8 oz) package buttermilk ranch dressing , made according to directions on the pack then add the blended ingredients and chill. the longer this
- 1/2 onion
Directions:
- Make the dressing by blending all the ingredients together in a blender. The longer this can sit and chill the better the flavor will enhance.
- Chicken: Put in crock pot for 4 hours then shred and replace for 1 hour to soak up the juice.
- Rice: Blend in the blender the following: bouillon, garlic, cilantro, green chilies, salt, butter and onion.
- Let water come to a boil; add rice and blended ingredients. Let rest until rice is done.
- What we did was put a tortilla in a frying pan and added cheese on it until it became slightly crisp then layered chicken, rice, romaine lettuce, fresh lime and the dressing.
- This was a easy and very good recipe and the leftovers were great!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1062.14 Kcal (4447 kJ) | ||
| Calories from fat | 450.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.02g | 77% | |
|---|---|---|---|
| Cholesterol | 120.97mg | 40% | |
| Sodium | 2064.93mg | 86% | |
| Potassium | 764.22mg | 16% | |
| Total Carbs | 105g | 35% | |
| Sugars | 1.6g | 6% | |
| Dietary Fiber | 4.52g | 18% | |
| Protein | 48.55g | 97% | |
| Vitamin C | 18.5mg | 31% | |
| Iron | 6.6mg | 37% | |
| Calcium | 91.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 217.09 Kcal (909 kJ) | ||
| Calories from fat | 92.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.22g | 77% | |
|---|---|---|---|
| Cholesterol | 24.72mg | 40% | |
| Sodium | 422.04mg | 86% | |
| Potassium | 156.2mg | 16% | |
| Total Carbs | 21.46g | 35% | |
| Sugars | 0.33g | 6% | |
| Dietary Fiber | 0.92g | 18% | |
| Protein | 9.92g | 97% | |
| Vitamin C | 3.8mg | 31% | |
| Iron | 1.3mg | 37% | |
| Calcium | 18.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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