- make this recipe
- user reviews (0)
-
1/3
cup chopped onion (1 small)
-
1
tablespoon vegetable oil
-
1
14 1/2 ounce can Mexican-style stewed tomatoes, undrained, cut up
-
1
4 ounce can diced green chile peppers
-
3
cups shredded cooked chicken
-
12
6 inches corn tortillas*
-
1/4
cup vegetable oil
-
2
cups shredded lettuce
-
1
tomato, seeded and diced
-
1/2
cup Mexican crema or creme fraiche
-
1/4
cup crumbled or shredded queso fresco or queso anejo
-
Fruit salsa or other salsa (optional)
1. In a large skillet cook onion in the 1 tablespoon hot oil until tender. Stir in undrained canned tomatoes and undrained chile peppers. Simmer, uncovered, about 5 minutes or until most of the liquid is evaporated; stir in chicken.
2. Place 1/4 cup of the filling on one end of each tortilla and roll up; secure with toothpicks. Pour the 1/4 cup oil into a clean large skillet; heat over medium heat until hot. Fry tacos, three or four at a time, in hot oil for 2 to 3 minutes or until lightly browned, turning occasionally. Transfer fried tacos to a paper-towel-lined tray.
3. To serve, cover a serving platter or individual plates with shredded lettuce and diced fresh tomato. Top with tacos. Serve with Mexican crema, crumbled cheese, and, if desired, salsa.
- Tip *To help prevent tortillas from breaking, wrap two tortillas at a time in paper towels. Microwave on 100% power (high) for 10 seconds. Fill the two tortillas before microwaving the next two tortillas.
- Servings Per Recipe 6,
- Calories 454,
- Protein (gm) 25,
- Carbohydrate (gm) 31,
- Fat, total (gm) 26,
- Cholesterol (mg) 91,
- Saturated fat (gm) 7,
- Dietary Fiber, total (gm) 5,
- Sodium (mg) 304,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
