Directions:
- Place chicken in a Dutch oven; add water to cover. Bring just to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until a thermometer inserted in chicken reads 180°.
- Using tongs, remove chicken from pan; reserve 1/2 cup cooking liquid. Cool chicken slightly. Shred when cool enough to handle.
- In a large saucepan, heat oil over medium heat. Stir in flour until smooth; cook and stir until golden brown, about 2 minutes. Gradually whisk in reserved cooking liquid. Bring to a boil; cook and stir 2 minutes longer.
- Stir in tomato sauce and seasonings; return to a boil. Stir in shredded chicken; heat through, stirring occasionally. Serve in tortillas with toppings if desired. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 813.79 Kcal (3407 kJ) | ||
| Calories from fat | 636.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.74g | 109% | |
|---|---|---|---|
| Cholesterol | 158.55mg | 53% | |
| Sodium | 376.53mg | 16% | |
| Potassium | 296.33mg | 6% | |
| Total Carbs | 27.47g | 9% | |
| Sugars | 1.01g | 4% | |
| Dietary Fiber | 3.21g | 13% | |
| Protein | 18.38g | 37% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.6mg | 3% | |
| Calcium | 52mg | 5% | |
| Amount Per 100 g | |||
| Calories | 383.76 Kcal (1607 kJ) | ||
| Calories from fat | 300.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.36g | 109% | |
|---|---|---|---|
| Cholesterol | 74.77mg | 53% | |
| Sodium | 177.56mg | 16% | |
| Potassium | 139.74mg | 6% | |
| Total Carbs | 12.95g | 9% | |
| Sugars | 0.48g | 4% | |
| Dietary Fiber | 1.51g | 13% | |
| Protein | 8.67g | 37% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.3mg | 3% | |
| Calcium | 24.5mg | 5% | |
* 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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