My favorite dish at our local Mexican Restaurant.
Directions:
1. Heat oil in large frying pan. Saute chicken and onion until chicken is no longer pink & onions are translucent.
2. Add cream, mushrooms, paprika & chicken base.
3. Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
4. Remove from heat and stir in sour cream. Mixture will be somewhat thin, but should be a creamy texture like the consistency of a white sauce.
5. Serve hot with warmed flour tortillas and Spanish Rice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1431g) | ||
Recipe Makes: Servings | ||
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Calories: 1894 | ||
Calories from Fat: 1142 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 126.8g | 169 % | |
Saturated Fat 71.2g | 356 % | |
Monounsaturated Fat 38g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 710.7mg | 219 % | |
Sodium 628.6mg | 22 % | |
Potassium 2925.6mg | 77 % | |
Total Carbohydrate 46.7g | 14 % | |
Dietary Fiber 9.2g | 37 % | |
Sugars, other 37.5g | ||
Protein 145.7g | 208 % | |
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: 1894
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