Ingredients:
1 tbsp (15 mL) vegetable oil
1 onion, sliced
3 cups (750 mL) sliced mushrooms
1 sweet green pepper, sliced
2 tsp (10 mL) chili powder
1/4 tsp (1 mL) each salt and pepper
1 deli roast chicken (about 1-1/2 lb/750 g)
1/2 cup (125 mL) barbecue sauce
2 cups (500 mL) shredded Monterey Jack cheese
1 cup (250 mL) frozen corn kernels
4 green onions, sliced
8 large flour tortillas
Preparation:
In large skillet, heat oil over medium-high heat; fry onion, mushrooms, green pepper, chili powder, salt and pepper until liquid is evaporated, about 8 minutes. Scrape into bowl.
Meanwhile, remove and discard skin from chicken. Remove meat from bones and shred into separate bowl. Add barbecue sauce and stir to coat. Set out cheese, corn and green onions in separate bowls.
Let everyone add ingredients to half of each tortilla. Fold tortilla over; press onto filling. Place on rimmed baking sheets. Bake in 400°F (200°C) oven, turning once, until golden and cheese is melted, 20 minutes. Cut into halves or quarters.
Servings: 4
Nutritional Info
approx. per serving
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
692
49 g
33 g
14 g
52 g
5 g
132 mg
1.069 mg
-
45%
36%
26%
50%
55%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
692
49 g
33 g
14 g
52 g
5 g
132 mg
1.069 mg
-
45%
36%
26%
50%
55%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
692
49 g
33 g
14 g
52 g
5 g
132 mg
1.069 mg
-
45%
36%
26%
50%
55%
