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Chicken Enchillada Pinwheels | |||||||||
Course : Enchiladas Serves: 8 |
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Ingredients:
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Preparation / Directions:Rinse the chicken and pat dry. Poach in water to cover in a saucepan until tender; drain. Chop the chicken into small pieces, discarding the skin and bones.
Combine the green chilies, olives, scallions, and cheeses in a bowl. Add the chicken; mix well. Spread the mixture in a thin layer on the tortillas. Roll the tortillas to enclose the filling. Arrange in single layer on a plate. Cover with a slightly moistened paper towel, wrap well with plastic wrap. Chill for up to 3 days.
Cut the tortilla rolls into 1/4-inch slices. Serve the pinwheels as an appetizer or with any traditional Mexican accompaniment, such as guacamole, sour cream, or a salsa dip.
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Nutritional Information:437 Calories (kcal); 34g Total Fat; (70% calories from fat); 25g Protein; 7g Carbohydrate; 131mg Cholesterol; 388mg Sodium | |||||||||