Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder
Add chicken to a skillet and add about 1 cup of water
Cover and cook on med-high heat until cooked through. Add more water if necessary.
Once the chicken is cooked, cool slightly and shred with 2 forks.
In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions.Mix together until well combined. Add cooled chicken and stir together.
Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly and do not fold in the ends like you would with a burrito but leave them free.
Use a sharp knife to cut into 1? thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras).
Cover with plastic wrap and refrigerate until ready to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1036g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 1140 (58%)|
|Amt Per Serving||% DV|
|Total Fat 126.6g||169 %|
|Saturated Fat 68.2g||341 %|
|Monounsaturated Fat 31.8g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 768.8mg||237 %|
|Sodium 1903.6mg||66 %|
|Potassium 2405.4mg||63 %|
|Total Carbohydrate 20.6g||6 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 17.6g|
|Protein 178.8g||255 %|
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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: 1950
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