Featured Pinch Tips Video
- 1 medium
- 18-24 oz
- picante' sauce
- 2 c
- mexican blend shredded cheese
- 1 clove
- minced garlic
- 10 medium
- flour tortillas, fat free
- 1 c
- leftover cooked rice(opt.)
- 1 1/2 c
- 8 oz
- lite cream cheese
1Saute' garlic,onion in butter med-low heat.
2Stir in chicken,1/4C picante' sauce and cream cheese.Cook util thoroughly heated and cream cheese is melted.
3Remove from heat.Stir in 1C of shredded cheese and cooked rice(if desired).
4With half of remaining picante' sauce cover bottom of a13X9 baking pan.Divide chicken mixture onto tortillas,rolling each and placing seam side down into baking pan.
5Top with remaining picante'sauce and shredded cheese.
6Bake at 425degrees for 15-20 minutes until cheese is melted and browned.
7I use long grain wild rice for the extra health value.