| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 1/2 x ca. 450 g | Chicken breast halves, boiled and diced |
| 4 Dose | Reduced-fat cream of chicken soup |
| 3 Tasse | Fat-free sour cream |
| 1 Dose | (small) green chiles, diced (not hot) |
| 1 Dose | (small) black olives (sliced) |
| 3 | Green onions, sliced (tops and all) (up to 4) |
| 2 Packung | Flour tortillas (small) |
| 2 Tasse | Fat free cheddar cheese |
|
1. cook chicken, cut and dice.
2. In large bowl, combine soup chiles, olives, sour cream and green onions.
3. Remove 2 1/2 cups mixture, then add chicken to other mixture.
4. Put chicken mixture into tortillas and roll up. (don't fill to full)
5. Put in large pan and spoon remaining soup mixture over the top.
6. Cover with cheddar cheese.
7. Cover with foil and bake at 350 for 40 to 50 minutes.... or until hot and bubbly.
|
|
Anmerkungen zum Rezept:
keine |
