In a sauce pan, heat chicken, 4 oz of sour cream, and 1/2 can of salsa verde over medium heat. Pre-heat skillet over medium heat, and oven to 250 degrees. Spray skillet with cooking oil, and place tortilla in skillet. Heat until slightly golden, and turn. Crumble one ounce of cheese down center of tortilla, spoon 1/8 of chicken mixture on cheese. Fold up two long edges and move to side of skillet. Repeat with next tortilla, removing completed one to a baking dish and place in oven to warm. Serve with pico and chopped onion sprinkled on top with a dallop of sour cream and additional salsa verde.
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|Serving Size: 1 Serving (768g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 461 (25%)|
|Amt Per Serving||% DV|
|Total Fat 51.2g||68 %|
|Saturated Fat 15.4g||77 %|
|Monounsaturated Fat 24.1g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 19.6mg||6 %|
|Sodium 3577.3mg||123 %|
|Potassium 980.4mg||26 %|
|Total Carbohydrate 289.6g||85 %|
|Dietary Fiber 17.2g||69 %|
|Sugars, other 272.4g|
|Protein 50g||71 %|
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Calories per serving: 1839
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