Try this Slimmed down Chicken Enchiladas recipe, or contribute your own.
Suggest a better descriptionPre-heat oven to 350 deg. Heat oil in a skillet over medium heat. Cook garlic, onion, and bell pepper for about 3-4 min. Add enchilada sauce and simmer uncovered for about 5 min. Chop chicken and cook in skillet until no longer pink inside. When cooled, mix with yogurt, chili powder, salt, pepper, and olives. Microwave tortillas for 20-30 seconds. Fill each tortilla with chicken mixture and 1/2 of the cheese, fold and place seam side down in a baking pan. Top with enchilada sauce and balance of cheese, bake at 350 deg for 25-30 min.
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 333 | ||
Calories from Fat: 139 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 7.5g | 37 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 41.9mg | 13 % | |
Sodium 710.2mg | 24 % | |
Potassium 260mg | 7 % | |
Total Carbohydrate 35.1g | 10 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 31.9g | ||
Protein 13.8g | 20 % | |
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: 333
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