Roast Peppers in oven until light brown. Dice and deseed peppers.
Place in sauce pan and cover with chicken broth. Add spices and boil for 30 minutes.
Cool until only warm, add cream cheese, blend until smooth.
If using for enchiladas, dip tortillas into sauce and fill with chicken. Roll up and place in pan. Pour extra sauce over top of enchiladas then heat in oven.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (119g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 167 (64%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 90.1mg||28 %|
|Sodium 95.2mg||3 %|
|Potassium 230.1mg||6 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.3g|
|Protein 21.7g||31 %|
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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: 261
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