Directions:
- Prepare fajita mix according to package directions; add chicken and marinate as directed. In a large skillet, cook chicken in oil until no longer pink; set aside.
- In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the tomatoes, process cheese and 1 cup Monterey Jack; cook and stir until cheese is melted.
- Stir in cream and reserved chicken; heat through (do not boil). Sprinkle with cheddar and remaining Monterey Jack cheese; top with guacamole and chips. Yield: 8 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 395.33 Kcal (1655 kJ) | ||
| Calories from fat | 232.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.81g | 40% | |
|---|---|---|---|
| Cholesterol | 95.12mg | 32% | |
| Sodium | 573.64mg | 24% | |
| Potassium | 312.98mg | 7% | |
| Total Carbs | 19.74g | 7% | |
| Sugars | 1.1g | 4% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 21.5g | 43% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 256.1mg | 26% | |
| Amount Per 100 g | |||
| Calories | 197.61 Kcal (827 kJ) | ||
| Calories from fat | 116.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.9g | 40% | |
|---|---|---|---|
| Cholesterol | 47.54mg | 32% | |
| Sodium | 286.74mg | 24% | |
| Potassium | 156.44mg | 7% | |
| Total Carbs | 9.87g | 7% | |
| Sugars | 0.55g | 4% | |
| Dietary Fiber | 0.2g | 2% | |
| Protein | 10.75g | 43% | |
| Vitamin C | 1.4mg | 5% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 128mg | 26% | |
* 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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