Made for a great dinner I will be making again.
- Carbohydrate 745.335109714773 g
- Cholesterol 690.626 mg
- Fat 134.976356843349 g
- Fiber 105.797626706985 g
- Protein 339.026493686698 g
- Saturated Fat 41.0099151456271 g
- Serving Size 1 1 Serving (2661g)
- Sodium 1873.58273963183 mg
- Sugar 639.537483007788 g
- Trans Fat 11.2131751007712 g
- Calories 5456 calories
Step-by-step
- Place 2 tablespoons olive oil in frying pan with the onion, garlic, green pepper, jalapeno pepper, and mushrooms.
- Cook 1 minute.
- Do not let garlic brown.
- Add 1/2 jar taco sauce.
- Cook about 1 minute.
- Add shredded chicken; toss to coat.
- Add Monterey Jack cheese; cover and simmer 5-10 minutes until chicken is hot and cheese is melted.
- Place 1 tablespoon olive oil in a skillet.
- Heat on medium until very warm.
- Place flour tortillas in pan and warm both sides.
- Place tortilla on a plate and fill one side with chicken-cheese mixture.
- Fold over to cover mixture.
- Top with salsa, about 1 1/2 tablespoons sour cream and a few black olive slices.
- Serve with lettuce and tomatoes, refried beans, or rice and beans.
Managing Moisture in the Pan
Excess liquid ruins crisp edges. Simmering the diced onions, bell peppers, sliced mushrooms, and chopped jalapenos alongside the taco sauce for precisely one minute evaporates excess water while keeping the vegetables tender-crisp. Folding the tortillas only after the Monterey Jack cheese binds the chicken mixture prevents filling from escaping into the hot oil during final assembly.
Adapting the Fillings
Substitutions alter structural integrity. Replacing Monterey Jack with lower-fat mozzarella changes the melting behavior significantly, often releasing excess moisture that makes tortillas soggy instead of crisp. Using pre-shredded cheese introduces anti-caking starches like cellulose, which prevents the smooth, uniform melt achieved by grating blocks of fresh cheese manually.
