A deli-roast chicken is often cheaper than a fresh one and, for a Friday night when convenience counts, it's a smart solution. However, if you want to use leftover chicken or turkey, you need 3 cups (750 mL) shredded. Set out bowls of sour cream and salsa as accompaniments.
- Portion size 4 servings
Ingredients
Method
In large skillet, heat oil over medium-high heat; fry onion, mushrooms, green pepper, chili powder, salt and pepper until liquid is evaporated, about 8 minutes. Scrape into bowl.
Meanwhile, remove and discard skin from chicken. Remove meat from bones and shred into separate bowl. Add barbecue sauce and stir to coat. Set out cheese, corn and green onions in separate bowls.
Let everyone add ingredients to half of each tortilla. Fold tortilla over; press onto filling. Place on rimmed baking sheets. Bake in 400?F (200?C) oven, turning once, until golden and cheese is melted, 20 minutes. Cut into halves or quarters.
Nutritional facts Per serving: about
- Sodium 1069 mg
- Protein 49 g
- Calories 692.0
- Total fat 33 g
- Cholesterol 132 mg
- Saturated fat 14 g
- Total carbohydrate 52 g
%RDI
- Iron 36.0
- Folate 55.0
- Calcium 45.0
- Vitamin A 26.0
- Vitamin C 50.0
