Chicken enchilada
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INGREDIENTS
- Left over chicken
- Onion
- Garlic cloves
- Small can green chilis
- Salsa
- Small can enchilada sauce
- Cumin
- Red pepper
- Chili powder
- Cheddar cheese
- Bag of cauliflower rice
- Whole wheat tortillas
INSTRUCTIONS
Mix up filling.
Roll in tortilla .
Enchilada sauce on bottom and over top .
Put on cheese .
Cover and bake 375 for 20 minutes.
Broil with foil off 5 minutes until brown.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (493g) | ||
| Recipe Makes: 1 | ||
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| Calories: 815 | ||
| Calories from Fat: 250 (31%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 27.8g | 37 % | |
| Saturated Fat 14.3g | 71 % | |
| Monounsaturated Fat 8.1g | ||
| Polyunsanturated Fat 3.7g | ||
| Cholesterol 81.7mg | 25 % | |
| Sodium 624.2mg | 22 % | |
| Potassium 1299.2mg | 34 % | |
| Total Carbohydrate 116.5g | 34 % | |
| Dietary Fiber 13.6g | 55 % | |
| Sugars, other 102.8g | ||
| Protein 31.4g | 45 % | |
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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. |
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Calories per serving: 815
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