Fried Tortillas with Chicken Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 190 cal. | (9 %) | ||
| Protein | 4.98 g | (5 %) | ||
| Fat | 6.68 g | (6 %) | ||
| Carbohydrates | 27.27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.74 g | (2 %) |
| Vitamin A | 29.39 mg | (3,674 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.53 mg | (4 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.02 mg | (2 %) | ||
| Niacin | 0.28 mg | (2 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 5.44 μg | (2 %) | ||
| Pantothenic acid | 0.05 mg | (1 %) | ||
| Biotin | 0.75 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25.84 mg | (27 %) | ||
| Potassium | 111.14 mg | (3 %) | ||
| Calcium | 23.27 mg | (2 %) | ||
| Magnesium | 5.26 mg | (2 %) | ||
| Iron | 0.38 mg | (3 %) | ||
| Iodine | 0.25 μg | (0 %) | ||
| Zinc | 0.08 mg | (1 %) | ||
| Saturated fatty acids | 2.56 g | |||
| Cholesterol | 7.21 mg |
Ingredients
- Ingredients
- 12 frozen Tortillas about 360 grams (approximately 13 ounces)
- 2 Tbsps vegetable oil
- 1 onion
- 1 garlic clove
- chopped chicken (from a pre-cooked chicken)
- 150 milliliters Chicken broth
- 120 grams green, chopped chili peppers
- 50 grams raisins
- 1 tsp salt
- ½ tsp ground coriander
- ¼ tsp ground cumin
- freshly ground peppers
- 1 Tbsp cornstarch
- 1 Tbsp water
- vegetable oil (for frying)
- 125 grams Sour cream
- 100 grams Tomato sauce
Preparation steps
Thaw tortillas. Peel the onion and garlic and chop finely. Heat the oil in a heavy pan. Saute the garlic and onion in the oil for about 1 minute. Add the chicken, all of the spices and raisins. Add the broth. Mix the cornstarch with the water and stir into the chicken mixture. Boil, while stirring, until thickened, then remove from heat.
Heat 250 ml (approximately 1 cup) of oil and fry the tortillas briefly on both sides (fry very briefl, otherwise the tortillas will be crisp and you won't be able to roll them). Drain on paper towels.
Spoon 2 tablespoons of the chicken mixture on the tortillas. Roll up the tortillas with filling and fry them on all sides in the hot oil, until crispy. Drain on paper towels and keep warm until all the tortillas are finished. Serve on fresh lettuce and serve garnished with sour cream and a little tomato sauce. Serve the rest of the chicken mixture as a dip as well. Serve with tortilla chips.
