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Chicken Enchiladas With Spicy Mexican Vegetables Recipe

Chicken Enchiladas With Spicy Mexican Vegetables Recipe

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Chicken Enchiladas With Spicy Mexican Vegetables

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Ingredients:

Serving

Directions:

Cook the chicken, pepper and spices in a nonstick pan over medium high heat for 4 minutes.
Remove from heat and add beans and wheat germ.
Add 1/4 c chicken filling to each tortilla, roll up, and place seam side down in a nonstick baking dish.
Top with the salsa.
Cover and bake at 350 for 40 minutes.
Sprinkle with cheese.
Garnish with salsa, sour cream and more cheese.
For vegetables:.
Heat the oil in a nonstick pan and fry the sweet potato, carrot and broccoli for 5-7 minutes or until tender.
Stir in tomatoes, corn and cumin.
Return to heat and cook until the corn and tomatoes are hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	408.19 Kcal (1709 kJ)
Calories from fat	165.77 Kcal
		% Daily Value*
Total Fat	18.42g	28%
Cholesterol	38.07mg	13%
Sodium	800.49mg	33%
Potassium	666.66mg	14%
Total Carbs	43.12g	14%
Sugars	4.59g	18%
Dietary Fiber	6.33g	25%
Protein	20.2g	40%
Vitamin C	34.9mg	58%
Vitamin A	0.3mg	8%
Iron	3.4mg	19%
Calcium	164.4mg	16%

Amount Per 100 g
Calories	172.53 Kcal (722 kJ)
Calories from fat	70.07 Kcal
		% Daily Value*
Total Fat	7.79g	28%
Cholesterol	16.09mg	13%
Sodium	338.34mg	33%
Potassium	281.77mg	14%
Total Carbs	18.23g	14%
Sugars	1.94g	18%
Dietary Fiber	2.67g	25%
Protein	8.54g	40%
Vitamin C	14.7mg	58%
Vitamin A	0.1mg	8%
Iron	1.5mg	19%
Calcium	69.5mg	16%

* 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.

Tastes

salty
savory
bitter
sweet

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