| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 1/2 | lb | Chicken breast halves |
| boiled and diced | ||
| 4 | Reduced-fat cream of chicken | |
| soup | ||
| 3 | c | Fat-free sour cream |
| 1 | small green chiles diced | |
| not hot | ||
| 1 | small black olives | |
| sliced | ||
| 3 | Green onions, sliced tops | |
| and all up to 4 | ||
| 2 | Flour tortillas, small | |
| 2 | c | Fat free cheddar cheese |
INSTRUCTIONS
cook chicken, cut and dice. In large bowl, combine soup chiles, olives, sour cream and green onions. Remove 2 1/2 cups mixture, then add chicken to other mixture. Put chicken mixture into tortillas and roll up. (don't fill to full) Put in large pan and spoon remaining soup mixture over the top. Cover with cheddar cheese. Cover with foil and bake at 350 for 40 to 50 minutes.... or until hot and bubbly. Posted to Recipe Archive - 10 November 96 Date: Sun, 10 Nov 96 12:23:20 EST submitted by: astarr@computer-services.com
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Nutrition (calculated from recipe ingredients)
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Calories: 6141
Calories From Fat: 2528
Total Fat: 286.7g
Cholesterol: 1610.2mg
Sodium: 8191.3mg
Potassium: 5286.2mg
Carbohydrates: 363.1g
Fiber: 17.2g
Sugar: 39.3g
Protein: 502.5g