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Ingredients
US|METRIC
8 SERVINGS
- 2 Tbsp. vegetable oil (divided)
- 1/2 cup low-fat sour cream
- 16 corn tortillas (6")
- 3 cups cooked chicken (shredded)
- 1/2 cup queso fresco (crumbled, cheese)
- 2 zucchini (medium, and/or yellow squash, chopped)
- 1 onions (large, chopped)
- 1 jar ragu pasta sauce (1 lb. 8 oz.)
- 2 cloves garlic (chopped)
- 2 Tbsp. chipotles in adobo (finely chopped)
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Directions
- Preheat oven to 400°.
- Heat 1 tablespoon oil in 12-inch skillet over medium-high heat and cook zucchini with onion, stirring frequently, 6 minutes or until vegetables are tender. Remove vegetables from skillet and set aside.
- Heat remaining 1 tablespoon oil in same skillet over medium heat and cook garlic and chipotle peppers, stirring frequently, 30 seconds. Stir in Pasta Sauce and simmer covered 4 minutes. Remove from heat, then stir in sour cream.
NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat5g25% |
| Trans Fat0g |
| Cholesterol55mg18% |
| Sodium880mg37% |
| Potassium410mg12% |
| Protein20g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber4g16% |
| Sugars3g |
| Vitamin A8% |
| Vitamin C15% |
| Calcium10% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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