Mexican Tortilla “Pasta”
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Nutrition balance score
Good
Glycemic Index
35
Low
Glycemic Load
26
High
Nutrition per serving
Calories969.7 kcal (48%)
Total Fat48.6 g (69%)
Carbs73.8 g (28%)
Sugars12.4 g (14%)
Protein59.5 g (119%)
Sodium1821.7 mg (91%)
Fiber11.6 g (42%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1onion
diced
1 cupchicken broth
4 tablespoonstaco seasoning
divided
2 lbschicken breasts
1can diced green chilies
1 canfire-roasted corn
drained
1 cupsalsa
After shredding
For tortillas
Instructions
Step 1
Add onion, 1 cup chicken broth, and 2 tablespoons of taco seasoning in the bottom of a crockpot.
Step 2
Add in the chicken and the remaining 2 tablespoons of taco seasoning on top of the chicken.
Step 3
Add green chilies, corn, and salsa on top of chicken.
Step 4
Cook on LOW for 4 hours. After 4 hours check chicken temperature.
Step 5
Once chicken reaches internal temperature of 165, shred chicken and add 1 cup chicken broth, sour cream, and cheese. Stir and let melt for a few minutes.
Step 6
Toast about 6 tortillas in a hot pan. Remove from heat and cut tortillas into triangles. Add to crock pot and stir.
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