Try this Jodie's chicken and black bean enchilada verde recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350. Spray 13x9 baking dish with cooking spray. Spread 3/4 of one of the cans of verde sauce in bottom of dish. Combine beans, chicken, onion, 1 cup of cheese and 1/2 cup sour cream in a large bowl. Mix well. Spoon about 1/2 cup mixture on each tortilla. Roll up tightly from the bottom, folding in the sides. Place in dish. Top with remaining 1 and 1/4 cans enchilada sauce, spreading to cover. Bake for 40-45 minutes until bubbly. Top with remaining cheese during last 3 minutes.
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Serving Size: 1 Serving (829g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2216 | ||
Calories from Fat: 587 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 65.3g | 87 % | |
Saturated Fat 20.4g | 102 % | |
Monounsaturated Fat 28.7g | ||
Polyunsanturated Fat 11.6g | ||
Cholesterol 94.4mg | 29 % | |
Sodium 3939.7mg | 136 % | |
Potassium 1499.2mg | 39 % | |
Total Carbohydrate 313.7g | 92 % | |
Dietary Fiber 26.6g | 106 % | |
Sugars, other 287.1g | ||
Protein 87.7g | 125 % | |
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: 2216
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