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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the tortillas in an unoiled nonstick skillet in a stack, moving the tortillas from the top to the bottom so that they warm evenly. Wrap in foil or a clean dish towel to keep warm. | 2. Place the chicken in a large bowl with the chili powder, half the chopped onion and cilantro, and salt to taste. Add enough sour cream to bind the mixture together. | 3. Arrange 2 corn tortillas on the counter so that they are overlapping, then spoon some of the filling down the center. Roll up very tightly and secure in place with a toothpick or two. Repeat with the remaining tortillas and filling. | 4. Heat enough oil for frying in a deep skillet until hot and fry the rolls until golden and crisp. Carefully remove the rolls from the oil and drain on paper towels. | 5. Serve with Guacamole, salsa, sour cream and remaining onion & cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn tortilla	8			-	-	-	-
chicken	12	ounces	cooked diced	724.2	0.442	62.321999999999996	50.422
chili powder	1	teaspoon	mild	7.614	1.3419	0.3634	0.3856
onion	1		chopped	64.0	14.944	1.76	0.16
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
salt				-	-	-	-
cream	1 -2	tablespoon	sour	0.0	0.0	0.0	0.0
vegetable oil				-	-	-	-
toothpick up			rolled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.