from Better Homes & Garden Mexican Cooking In large saucepan cook onion and green pepper in the 2 tablespoons butter or margarine till tender. Combine in a bowl with chopped chicken and green chili peppers; set aside. In same saucepan melt the 3 tablespoons butter or margarine. Blend in flour, coriander, and salt. Stir in chicken broth all at once; cook and stir till thickened and bubbly. Remove from heat; stir in sour cream and 1/2 cup of cheese. Stir 1/2 cup of the sauce into the shicken. Dip each tortilla into remaining hot sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up. Arrange rolls in a 13x9x2-inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in 350 degree oven about 25 minutes or till bubbly. serves 6. Posted to Bakery Shoppe Digest149 by Sandra Swinford
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2218g)|
|Recipe Makes: 1|
|Calories from Fat: 2500 (63%)|
|Amt Per Serving||% DV|
|Total Fat 277.8g||370 %|
|Saturated Fat 111g||555 %|
|Monounsaturated Fat 98.8g|
|Polyunsanturated Fat 48.2g|
|Cholesterol 700.3mg||215 %|
|Sodium 4290.8mg||148 %|
|Potassium 2937.7mg||77 %|
|Total Carbohydrate 213.8g||63 %|
|Dietary Fiber 29.6g||118 %|
|Sugars, other 184.2g|
|Protein 160.5g||229 %|
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Calories per serving: 3942
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