Directions:
- FILLING: Place diced chicken breast in a 1/2 gal. pot.
- Add tomato, garlic, onion, chiles, cumin and bouillon.
- Stir constantly on low heat til chicken is cooked, about 20 minutes.
- Add remaining ingredients, stirring constantly til the pepperjack cheese is incorporated.
- ENCHILADAS: Roll 3 oz. of filling into each corn tortilla.
- Place in 9 x 9 casserole dish.
- Smother rolled tortillas with enchilada sauce and top with shredded Monterey Jack cheese.
- Bake at 350°F for about 10-15 minutes or til cheese is melted and casserole is hot.
- Remove from oven and drizzle with lines of yogurt.
- Garnish with fresh chopped tomatoes, sour cream.
- Serve with guacamole, rice and beans.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1170.24 Kcal (4900 kJ) | ||
| Calories from fat | 733.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 81.5g | 125% | |
|---|---|---|---|
| Cholesterol | 227.43mg | 76% | |
| Sodium | 1828.32mg | 76% | |
| Potassium | 943.4mg | 20% | |
| Total Carbs | 58.04g | 19% | |
| Sugars | 8.75g | 35% | |
| Dietary Fiber | 6.99g | 28% | |
| Protein | 52.81g | 106% | |
| Vitamin C | 85.1mg | 142% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 2.2mg | 12% | |
| Calcium | 927mg | 93% | |
| Amount Per 100 g | |||
| Calories | 204.79 Kcal (857 kJ) | ||
| Calories from fat | 128.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.26g | 125% | |
|---|---|---|---|
| Cholesterol | 39.8mg | 76% | |
| Sodium | 319.95mg | 76% | |
| Potassium | 165.09mg | 20% | |
| Total Carbs | 10.16g | 19% | |
| Sugars | 1.53g | 35% | |
| Dietary Fiber | 1.22g | 28% | |
| Protein | 9.24g | 106% | |
| Vitamin C | 14.9mg | 142% | |
| Vitamin A | 0.2mg | 30% | |
| Iron | 0.4mg | 12% | |
| Calcium | 162.2mg | 93% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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