Chicken Hills and Tortilla Valleys

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Chicken Hills and Tortilla Valleys

– by Jean Fisher

Tender, spicy chicken mounded on a tortilla and topped with crunchy vegetables and pepper jack cheese.

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Chicken Hills and Tortilla Valleys

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Serves 4

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12 ounces canned chicken
1 1/2 pounds canned diced tomatoes
4 ounces onion
1 clove garlic
1 dash cumin
1 dash red pepper flakes
4 ounces cabbage
8 leaves baby spinach
8 leaves watercress
4 sprigs fresh cilantro
2 ounces pepper jack cheese
4 flour tortillas

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From kitchen to table in 20 minutes.

Directions

Place canned chicken and canned tomatoes in a skillet and turn heat on to medium. Stir to mix.
Dice onion and garlic and add to skillet. Sprinkle cumin and red pepper flakes over and stir. Continue cooking over medium heat.
Mince cabbage, spinach and watercress leaves into shreds and mix together in a bowl. Grate cheese.
Mound chicken mixture onto flour tortilla and top with shreds and grated cheese.

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Nutritional information for Chicken Hills and Tortilla Valleys

Calories: 334.5
Calories from Fat:100

% Daily Value*

Total Fat 11g	17%
Saturated Fat 3.5g	18%
Cholesterol 73mg	24%
Sodium 388mg	16%
Total Carbohydrates 29g	10%
Dietary Fiber 4.5g	18%
Sugars 7.5g	~
Protein 30.5g	61%

Vitamin A	74%	Iron	20%
Vitamin C	69%	Calcium	23%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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