Directions:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
- Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onion and garlic in oil until tender. Stir in salsa and water. Season with chili powder, cumin, and cinnamon. Transfer the mixture to a blender or food processor, and blend until smooth. Return mixture to the saucepan, stir in the chicken, and cook until heated through.
- Spoon an equal amount of refried beans down center of each tortilla, and top with equal amounts of the chicken mixture. Fold tortillas over the filling, and secure with toothpicks. Arrange seam-side down in the prepared baking dish, and brush with the remaining olive oil.
- Bake 15 minutes in the preheated oven, turning every 5 minutes, until golden brown and crisp.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 409.5 Kcal (1714 kJ) | ||
| Calories from fat | 148.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.55g | 25% | |
|---|---|---|---|
| Cholesterol | 68.78mg | 23% | |
| Sodium | 1085.66mg | 45% | |
| Potassium | 767.73mg | 16% | |
| Total Carbs | 34.84g | 12% | |
| Sugars | 4.79g | 19% | |
| Dietary Fiber | 7g | 28% | |
| Protein | 32.5g | 65% | |
| Vitamin C | 3.1mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.6mg | 20% | |
| Calcium | 91.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 150.9 Kcal (632 kJ) | ||
| Calories from fat | 54.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.1g | 25% | |
|---|---|---|---|
| Cholesterol | 25.35mg | 23% | |
| Sodium | 400.07mg | 45% | |
| Potassium | 282.91mg | 16% | |
| Total Carbs | 12.84g | 12% | |
| Sugars | 1.77g | 19% | |
| Dietary Fiber | 2.58g | 28% | |
| Protein | 11.98g | 65% | |
| Vitamin C | 1.1mg | 5% | |
| Iron | 1.3mg | 20% | |
| Calcium | 33.8mg | 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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