In a large frying pan, cook chicken parts.
In another frying pan, cook onion, peppers and mushrooms.
In medium saucepan, heat oil, add flour and cook for a minute.
Add garlic and saute briefly.
Add other spices and cook to release flavours.
Deglaze with broth.
Add stewed tomatoes.
Cook over medium heat until sauce is thick.
Debone chicken, and cut to bite size.
Coat bottom and sides of lasagna dish with sauce.
Assemble enchiladas by combining chicken, pepper/mushroom mix, almonds and cheese.
Put them in the lasagna dish and cover with sauce.
Sprinkle on remainder of cheese.
Bake at 425 for 15-20 minutes.
Broil to finish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (295g)|
|Recipe Makes: 4|
|Calories from Fat: 335 (62%)|
|Amt Per Serving||% DV|
|Total Fat 37.3g||50 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 86.4mg||27 %|
|Sodium 702.5mg||24 %|
|Potassium 689mg||18 %|
|Total Carbohydrate 26.2g||8 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 21.3g|
|Protein 27.9g||40 %|
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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: 540
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