This is my version of chicken enchiladas with green sauce
Boil chicken in water. Remove chicken and chop or shred into pieces.
Cook Corn tortilla's on stove.
Heat enchilada sauce with a little chicken broth
Assemble enchiladas:
Dip tortilla in enchilada sauce
fill with chicken and cheese
roll and place in pan
pour extra sauce on top
Sprinkle cheese and olives on top
Bake at 350 F for 20 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (393g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 733 | ||
Calories from Fat: 427 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.5g | 63 % | |
Saturated Fat 25.6g | 128 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 156.2mg | 48 % | |
Sodium 1245.3mg | 43 % | |
Potassium 665mg | 18 % | |
Total Carbohydrate 43.6g | 13 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 35.3g | ||
Protein 36.3g | 52 % | |
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: 733
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