Directions:
- Prepare enchilada sauce according to package directions. In a large bowl, combine 1/2 cup prepared sauce, chicken, 1 cup of cheese, olives, 1/3 cup of tomatoes, green pepper and onion.
- Place a rounded 1/4 cupful of chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining enchilada sauce over top.
- Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Top with lettuce and remaining tomatoes. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 544.66 Kcal (2280 kJ) | ||
| Calories from fat | 250.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.78g | 43% | |
|---|---|---|---|
| Cholesterol | 50.79mg | 17% | |
| Sodium | 941.11mg | 39% | |
| Potassium | 492.02mg | 10% | |
| Total Carbs | 51.44g | 17% | |
| Sugars | 1.82g | 7% | |
| Dietary Fiber | 2.97g | 12% | |
| Protein | 23.46g | 47% | |
| Vitamin C | 13.5mg | 23% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.3mg | 18% | |
| Calcium | 146.3mg | 15% | |
| Amount Per 100 g | |||
| Calories | 219.82 Kcal (920 kJ) | ||
| Calories from fat | 100.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.21g | 43% | |
|---|---|---|---|
| Cholesterol | 20.5mg | 17% | |
| Sodium | 379.83mg | 39% | |
| Potassium | 198.58mg | 10% | |
| Total Carbs | 20.76g | 17% | |
| Sugars | 0.73g | 7% | |
| Dietary Fiber | 1.2g | 12% | |
| Protein | 9.47g | 47% | |
| Vitamin C | 5.5mg | 23% | |
| Iron | 1.3mg | 18% | |
| Calcium | 59mg | 15% | |
* 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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