Directions:
- Preheat oven to 400 degrees.
- In a large skillet, saute onion and garlic in butter.
- Add shredded chicken and 2 tablespoons picante sauce. Keep mixture moist with needed amount of chicken stock. Heat thoroughly.
- Heat 1/2 inch oil in skillet. Using tongs, dip each tortilla in the hot oil for one or two seconds to soften. Drain on paper towels.
- Place one tablespoon mixture of chicken mixture and some of the chopped chile on each tortilla and roll tightly, like a cigar. Place side by side, seam side down, on a shallow baking dish.
- Bake for 20 minutes, or until crisp.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 404.51 Kcal (1694 kJ) | ||
| Calories from fat | 205.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.88g | 35% | |
|---|---|---|---|
| Cholesterol | 51.63mg | 17% | |
| Sodium | 493.55mg | 21% | |
| Potassium | 424.96mg | 9% | |
| Total Carbs | 38.22g | 13% | |
| Sugars | 1.45g | 6% | |
| Dietary Fiber | 3.76g | 15% | |
| Protein | 13.68g | 27% | |
| Vitamin C | 24.2mg | 40% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 5.8mg | 32% | |
| Calcium | 172.3mg | 17% | |
| Amount Per 100 g | |||
| Calories | 167.84 Kcal (703 kJ) | ||
| Calories from fat | 85.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.49g | 35% | |
|---|---|---|---|
| Cholesterol | 21.42mg | 17% | |
| Sodium | 204.79mg | 21% | |
| Potassium | 176.33mg | 9% | |
| Total Carbs | 15.86g | 13% | |
| Sugars | 0.6g | 6% | |
| Dietary Fiber | 1.56g | 15% | |
| Protein | 5.67g | 27% | |
| Vitamin C | 10.1mg | 40% | |
| Iron | 2.4mg | 32% | |
| Calcium | 71.5mg | 17% | |
* 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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