Place chicken, beans, salsa, tomatoes, and taco seasoning in crock pot on low for 4 - 6 hours. Cook rice according to direction. Remove chicken and shred. Add shredded chicken to crock pot and stir well. Place a large spoonful of mixture and cheese onto center of one tortilla and roll, tucking ends to seal. Repeat for each tortilla.
These are good either as directed, or fried and browned pn each side in about 1 inch of cooking oil. Also tasty with a bit of cheese added to either the mixture or on each torilla before wrapping.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 serving (193g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 133 (38%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 66.8mg||21 %|
|Sodium 741.7mg||26 %|
|Potassium 156.6mg||4 %|
|Total Carbohydrate 27.7g||8 %|
|Dietary Fiber 19g||76 %|
|Sugars, other 8.7g|
|Protein 27.7g||40 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 354
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.