Preparation : Place 2 tablespoons olive oil in frying pan with the onion, garlic, green pepper, jalapeno pepper, and mushrooms. Cook 1 minute. Do not let garlic brown. Add 1/2 jar taco sauce. Cook about 1 minute. Add shredded chicken; toss to coat. Add Monterey Jack cheese; cover and simmer 5-10 minutes until chicken is hot and cheese is melted. Place 1 tablespoon olive oil in a skillet. Heat on medium until very warm. Place flour tortillas in pan and warm both sides. Place tortilla on a plate and fill one side with chicken-cheese mixture. Fold over to cover mixture. Top with salsa, about 1 1/2 tablespoons sour cream and a few black olive slices. Serve with lettuce and tomatoes, refried beans, or rice and beans.
Made for a great meal, I didn't bother folding the tortilla just put the toppins on top. Melting the cheese in the pan made for a little extra clean up work but it was worth it.
Will make this one again.
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|Serving Size: 1 Serving (2661g)|
|Recipe Makes: 1|
|Calories from Fat: 1215 (22%)|
|Amt Per Serving||% DV|
|Total Fat 135g||180 %|
|Saturated Fat 41g||205 %|
|Monounsaturated Fat 50.1g|
|Polyunsanturated Fat 32.7g|
|Cholesterol 690.6mg||213 %|
|Sodium 1873.6mg||65 %|
|Potassium 5478.8mg||144 %|
|Total Carbohydrate 745.3g||219 %|
|Dietary Fiber 105.8g||423 %|
|Sugars, other 639.5g|
|Protein 339g||484 %|
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Calories per serving: 5456
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