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Ingredients
US|METRIC
6 SERVINGS
- 1 ancho chile pepper
- 2 cups cooked chicken (shredded or diced)
- 1 onions (large, roasted or grilled and chopped)
- 2 cups queso blanco
- 2 Tbsp. vegetable oil
- 2 cloves garlic (finely chopped)
- 26 oz. whole peeled tomatoes (undrained and chopped)
- 3 Tbsp. knorr reduc sodium chicken flavor bouillon
- 1/2 cup crema mexican (or sour cream)
- 12 corn tortillas
- vegetable oil (additional, for frying tortillas)
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Directions
- Pour boiling water over chili; cover and let stand 20 minutes or until softened. Remove from liquid, discarding liquid. Chop and set aside.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add 1/2 of the onion and cook about 2 minutes, stirring occasionally. Add chili and garlic and cook 30 seconds. Add tomatoes and Knorr® Reduced Sodium Chicken flavor Bouillon and bring to a boil. Reduce heat and simmer covered 10 minutes.
- Process tomato mixture in food processor or blender in batches. Stir in sour cream.
NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories470Calories from Fat250 |
% DAILY VALUE |
Total Fat28g43% |
Saturated Fat10g50% |
Trans Fat0g |
Cholesterol90mg30% |
Sodium420mg18% |
Potassium460mg13% |
Protein28g |
Calories from Fat250 |
% DAILY VALUE |
Total Carbohydrate28g9% |
Dietary Fiber5g20% |
Sugars2g |
Vitamin A30% |
Vitamin C4% |
Calcium35% |
Iron10% |
* 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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