Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenSouthwestern - Chicken - Baked Chicken Tortillas
Famous Authors (View All Authors)
Southwestern - Chicken -  Baked Chicken Tortillas Post by :littleRock Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1370

Click below to download : Southwestern - Chicken - Baked Chicken Tortillas (Format : PDF)

Southwestern - Chicken - Baked Chicken Tortillas

1 cup bottled salsa
1 (8-ounce) carton low-fat sour cream
6 (10-inch) flour tortillas
11/2 cups chopped cooked chicken breast (about 3/4 pound)
1/3 cup chopped tomatoes
1/3 cup chopped green or red bell pepper
1/4 cup chopped onions
3/4 cup (3 ounces) shredded reduced-fat cheddar cheese

In a small bowl, mix together 1/2 cup salsa and sour cream and spread evenly over tortillas. Divide chicken, tomato, bell pepper and onions evenly down centers of tortillas; roll up.

Place rolls, seam sides down, in an 11-by-7-inch baking dish coated with cooking spray. Top with remaining salsa.

Bake in preheated 350-degree oven 15 minutes. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.

Yield: 6 servings

If you like this book please share to your friends :

Southwestern - Chicken -  Barbecued Chicken Pot Pie Southwestern - Chicken - Barbecued Chicken Pot Pie

Southwestern - Chicken -  Barbecued Chicken Pot Pie
1 teaspoon margarine or butter Cooking spray 2 cups chopped onion 1/2 cup chopped green bell pepper 1/3 cup diced -- seeded poblano chile or 1 (4.5 oz) can chopped green chiles, drained 1 small garlic clove -- minced 1 1/2 teaspoons cumin seeds 1 teaspoon ground coriander 1/4 cup cider vinegar -- maybe less 4 cups shredded cooked chicken breast (about 1 1/2 lbs) 2 tablespoons brown sugar 1 oz. unsweetened chocolate -- grated 1 bottle chili sauce -- (12 oz.) 1 can low-salt chicken broth -- (10 1/2 oz.) 1 can refrigerated corn bread twists -- (11.5 oz.) Preheat

Southwestern - Chicken -  Arroz Con Pollo By Sandyoh Southwestern - Chicken - Arroz Con Pollo By Sandyoh

Southwestern - Chicken -  Arroz Con Pollo By Sandyoh
1(2-1/2 to 3-pound) chicken 1/3 cup fat or salad oil 1 medium onion, chopped 1 clove garlic, minced 3-1/2 to 4 cups canned tomatoes 1 cup rice 1 teaspoon salt 1 green pepper, sliced in rings Cut chicken in serving pieces. Dip in flour seasoned with salt, pepper, and paprika. Cook in hot fat until delicate brown. Arrange in greased 3-quart casserole. Cook onion and garlic in remaining fat until soft. Add to chicken. Sprinkle rice in liquid around chicken. Add tomatoes and salt. Cover tightly. Bake in moderate oven (350 F.) 1-1/2 hours. Add green pepper last 20 minutes. Serves