• prep: 25 min
  • cook: 0 hr
  • total: 25 min
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  • servings:
  • Summary

    Travel south of the border in less than a half hour with this at-home Mexican supper.

    Ingredients

    • 1 1/2 pounds chicken cutlets (about 8)
    • 2 tablespoons vegetable oil, such as safflower
    • 1 teaspoon chili powder
    • Coarse salt and ground pepper
    • 3 bell peppers (ribs and seeds removed), thinly sliced
    • 1 medium red onion, halved and thinly sliced
    • 4 garlic cloves, thinly sliced
    • 8 flour tortillas (6-inch)
    • Fresh cilantro leaves, for serving
    • 1/2 cup reduced-fat sour cream, for serving
    • Lime wedges, for serving

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 1181 % Daily Value *
    • Total Fat: 36 g 56.1%
    • Saturated Fat: 12 g 58.98%
    • Trans Fat: 0 g %
    • Cholesterol: 109 mg 36.4%
    • Sodium: 1661 mg 69.23%
    • Calcium: 488 mg 48.85%
    • Potassium: 274 mg 7.82%
    • Magnesium: 0 mg 0%
    • Iron: 17 mg 93.42%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 151 g %
    • Dietary Fiber: 5 g 18.53%
    • Sugar: 0 g
    • Protein: 61 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 3 g
    • Vitamin A 6.23%
    • Vitamin C 0.44%
    • Vitamin D 0.68%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat5
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch10
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total9 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total5 oz-eq

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