Cooking Light Mexican Dish
1. Preheat oven to 400 degrees
2. Combine 1/4 c cheese and next 7 ingred. (through chilies) in a large bowl, stirring just until moist. Pour mixture into a 13 X 9 in baking dish coated with cooking spray.
3. Bake ~~at; 400 degrees for 15 min. or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 c cheese. Bake at 400 degrees for 15 min. or until cheese melts. Remove from oven; let stand 5 min. Cut into 8 pieces; top each serving with 1 T sour cream.
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Serving Size: 1 Serving (233g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 275 | ||
Calories from Fat: 73 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 65.2mg | 20 % | |
Sodium 567.5mg | 20 % | |
Potassium 369.6mg | 10 % | |
Total Carbohydrate 30.4g | 9 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 28.1g | ||
Protein 17.5g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 275
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