Combine tomato sauce, onion, jalepeno, garlic, chili powder, cumin and salt in a medium bowl and set aside.
Spray medium saucepan with nonstick spray and place over medium-high heat. Add chicken, brown both sides approx 2 minutes per side.
Add tomato sauce mixture and pour in as much water needed to just cover chicken. Reduce heat to low and bring to a simmer; cover and cook until chicken is cooked through, about 30 minutes. Transfer to a plate.
Increase heat to high and cook sauce until it reduces, about 5 minutes.
Meanwhile, shred chicken; add reduced sauce and heat through. Top tortillas evenly with chicken, cabbage, goat cheese and cilantro and serve with lime wedges.
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|Serving Size: 1 Serving (2250g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1427 (49%)|
|Amt Per Serving||% DV|
|Total Fat 158.6g||211 %|
|Saturated Fat 95.9g||480 %|
|Monounsaturated Fat 48.6g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 661.6mg||204 %|
|Sodium 2917.4mg||101 %|
|Potassium 6717.6mg||177 %|
|Total Carbohydrate 210.4g||62 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 208.3g|
|Protein 168g||240 %|
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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: 2911
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