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Ingredients
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3 tablespoons corn oil
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1 onion, chopped
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1 tomato, chopped
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2 (10 ounce) cans chicken chunks, drained
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salt and pepper to taste
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12 (6 inch) corn tortillas
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1 cup tomato sauce
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8 ounces rancherito cheese, shredded
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¼ cup grated Romano cheese
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1 cup shredded lettuce
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1 tomato, diced
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¼ cup sour cream
Directions
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To Make Chicken Mixture: In a medium skillet heat oil. Add onion and saute until translucent. Add tomato, chicken and salt and pepper to taste. Cook until heated through. Set aside.
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To Make Cheese Mixture: Mix together rancherito cheese and Romano cheese.
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Pour tomato sauce into a shallow dish or bowl. In a separate medium skillet, heat oil. One by one, dip corn tortillas in tomato sauce, covering both sides. Then slip carefully into hot oil in skillet. Fry for only about 30 seconds on each side. Set on clean dish and fill with chicken mix and a sprinkle of cheese mix. Roll up. Repeat until all tortillas are filled OR filling runs out, whichever comes first. Top with shredded lettuce, diced tomato and sour cream and serve.
Nutrition Facts (per serving)
539 | Calories |
31g | Fat |
31g | Carbs |
35g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 539 | |
% Daily Value * | |
Total Fat 31g | 40% |
Saturated Fat 14g | 69% |
Cholesterol 103mg | 34% |
Sodium 1064mg | 46% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 5g | 17% |
Total Sugars 4g | |
Protein 35g | 70% |
Vitamin C 12mg | 14% |
Calcium 376mg | 29% |
Iron 3mg | 16% |
Potassium 556mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.