Directions:
- Preheat the oven broiler. Brush peppers with oil and arrange on a baking sheet. Broil peppers 5 minutes, turning occasionally, until scorched on all sides. Remove from heat, cool slightly, and peel. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a bowl, mix the shredded chicken, 2 cups cheese, and 1 cup enchilada sauce. Cut a slit in each roasted chile pepper, and stuff each with about 1 tablespoon of the chicken mixture. Arrange stuffed chiles in a single layer in a large baking dish. Cover with the remaining enchilada sauce.
- Bake 35 minutes in the 350 degrees F (175 degrees C) oven, until bubbly. Sprinkle with remaining cheese, and continue baking 5 minutes, or until cheese is melted. Garnish with olives and sour cream to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.51 Kcal (1204 kJ) | ||
| Calories from fat | 228.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.35g | 39% | |
|---|---|---|---|
| Cholesterol | 63.36mg | 21% | |
| Sodium | 371.61mg | 15% | |
| Potassium | 151.68mg | 3% | |
| Total Carbs | 4.38g | 1% | |
| Sugars | 1.99g | 8% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 10.84g | 22% | |
| Vitamin C | 3.9mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 288.9mg | 29% | |
| Amount Per 100 g | |||
| Calories | 259.13 Kcal (1085 kJ) | ||
| Calories from fat | 205.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.85g | 39% | |
|---|---|---|---|
| Cholesterol | 57.1mg | 21% | |
| Sodium | 334.92mg | 15% | |
| Potassium | 136.7mg | 3% | |
| Total Carbs | 3.95g | 1% | |
| Sugars | 1.8g | 8% | |
| Dietary Fiber | 0.86g | 4% | |
| Protein | 9.77g | 22% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 0.4mg | 3% | |
| Calcium | 260.4mg | 29% | |
* 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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