Directions:
- Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides.
- Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until a meat thermometer reads 170°. Remove chicken and keep warm.
- Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice. Yield: 4 servings (2 cups sauce).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.44 Kcal (1049 kJ) | ||
| Calories from fat | 88.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.78g | 15% | |
|---|---|---|---|
| Cholesterol | 33.24mg | 11% | |
| Sodium | 425.17mg | 18% | |
| Potassium | 497.79mg | 11% | |
| Total Carbs | 27.69g | 9% | |
| Sugars | 5.99g | 24% | |
| Dietary Fiber | 3.53g | 14% | |
| Protein | 13.23g | 26% | |
| Vitamin C | 18.9mg | 32% | |
| Iron | 1.5mg | 8% | |
| Calcium | 85.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 86.53 Kcal (362 kJ) | ||
| Calories from fat | 30.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.38g | 15% | |
|---|---|---|---|
| Cholesterol | 11.49mg | 11% | |
| Sodium | 146.91mg | 18% | |
| Potassium | 172mg | 11% | |
| Total Carbs | 9.57g | 9% | |
| Sugars | 2.07g | 24% | |
| Dietary Fiber | 1.22g | 14% | |
| Protein | 4.57g | 26% | |
| Vitamin C | 6.5mg | 32% | |
| Iron | 0.5mg | 8% | |
| Calcium | 29.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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