Preheat oven to 400 degrees.
Chop chicken and jalapeno peppers. Set aside.
Combine chicken, pepper, soup, and 1/2 cup cheese in bowl.
Top half of each tortilla with 1/4 cup soup mixture. Spread to within 1/2 inch of edge. Moisten edges of tortillas with water using a pastry brush. Fold over and press edges together. Place tortillas on 15-inch baking stone.
Bake 8 minutes or until hot. Sprinkle with remaining cheese. Cut into wedges. Garnish serving plate with tomato, jalapeno pepper slices and cilantro. Serve with salsa and sour cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (172g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 121 (51%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 52.3mg||16 %|
|Sodium 919.9mg||32 %|
|Potassium 165.2mg||4 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 11.2g|
|Protein 17.4g||25 %|
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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: 239
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