Fried Tortillas with Chicken Filling

0
Average: 0 (0 votes)
(0 votes)
Fried Tortillas with Chicken Filling
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
190
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie190 kcal(9 %)
Protein4.98 g(5 %)
Fat6.68 g(6 %)
Carbohydrates27.27 g(18 %)
Sugar added0 g(0 %)
Roughage0.74 g(2 %)
Vitamin A29.39 mg(3,674 %)
Vitamin D0 μg(0 %)
Vitamin E0.53 mg(4 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.02 mg(2 %)
Niacin0.28 mg(2 %)
Vitamin B₆0.05 mg(4 %)
Folate5.44 μg(2 %)
Pantothenic acid0.05 mg(1 %)
Biotin0.75 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C25.84 mg(27 %)
Potassium111.14 mg(3 %)
Calcium23.27 mg(2 %)
Magnesium5.26 mg(2 %)
Iron0.38 mg(3 %)
Iodine0.25 μg(0 %)
Zinc0.08 mg(1 %)
Saturated fatty acids2.56 g
Cholesterol7.21 mg

Ingredients

for
12
Ingredients
12 frozen Tortillas about 360 grams (approximately 13 ounces)
2 tablespoons 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 teaspoon salt
½ teaspoon ground coriander
¼ teaspoon ground cumin
freshly ground peppers
1 tablespoon cornstarch
1 tablespoon water
vegetable oil (for frying)
125 grams Sour cream
100 grams Tomato sauce
How healthy are the main ingredients?
Sour creamraisinsoniongarlic clovechickensalt

Preparation steps

1.

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. 

2.

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.