This quick and yummy dinner was lightly revised from a recipe on the back of my container of Philadelphia Santa Fe Cooking Creme.
Serves 8
1 small onion, chopped
1 medium bell pepper, chopped
2 tsp extra virgin olive oil
2 cups shredded chicken breast
1 cup pinto beans, rinsed and drained
14.5 oz can of diced tomatoes
1/2 cup Philadelphia Santa Fe cooking creme
1/2 cup cheddar cheese, shredded
8 flour tortillas, 8 inch
Heat oven to 350.
Cook and stir onions and peppers in hot oil in large skillet on medium heat 4-5 minutes or until crisp-tender. Stir in chicken, beans, tomatoes, 1/4 cup cooking creme and shredded cheese.
Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13x9 inch baking dish sprayed with cooking spray**; top with remaining cooking creme. Cover with foil.
** for even quicker clean up, line baking dish with foil instead of spraying with cooking spray.
** for even quicker clean up, line baking dish with foil instead of spraying with cooking spray.
Bake 15-20 minutes or until heated through.
Serve with rice.
Serve with rice.
| Nutrition Facts | ||||||
Serving Size 1 serving (220.1 g) | ||||||
Amount Per Serving | ||||||
Calories 392 Calories from Fat 92 | ||||||
% Daily Value* | ||||||
Total Fat 10.2g 16% | ||||||
Saturated Fat 4.4g 22% | ||||||
Trans Fat 0.0g | ||||||
Cholesterol 45mg 15% | ||||||
Sodium 655mg 27% | ||||||
Total Carbohydrates 47.0g 16% | ||||||
Dietary Fiber 8.1g 32% | ||||||
Sugars 4.3g | ||||||
Protein 25.3g | ||||||
| ||||||
* Based on a 2000 calorie diet |
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