4 Serves
25 Mins
Heat the butter in a frying pan over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant.
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JapaneseVitamin E
2 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
776 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
203 mg / 420 mgPhosphorus
988 mg / 1,250 mgPotassium
647 mg / 4,700 mgSodium
1129 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
9 g / 28 gSugar
5 g / 50 gSaturated Fat
21 g / 20 gCholesterol
102 mg / 300 mgCaffeine
0 mgNet Carbs
100 gAlcohol
0 g
Stir in the cooked chicken, corn, beans, salt, black pepper, ground cumin, and chili powder. Cook until the mixture is heated through.
Reduce the heat to low and incorporate the cream cheese in small portions, stirring until melted and smooth. Fold in the white cheese until the mixture is creamy and well-combined.
Spoon a portion of the filling onto each tortilla, adding extra cheese if desired, and fold them closed.
In the same frying pan, fry the filled tortillas on each side until golden brown and crispy.
34
g82
g18
g
Mexican