Directions:
- In 10-inch skillet, heat shredded chicken, enchilada sauce and green chiles to simmering over medium heat, stirring occasionally. Cook about 5 minutes or until heated through and chicken begins to fall apart in sauce. Remove from heat.
- Spoon chicken mixture into taco shells; top with onion and cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 341.13 Kcal (1428 kJ) | ||
| Calories from fat | 115.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.85g | 20% | |
|---|---|---|---|
| Cholesterol | 85.94mg | 29% | |
| Sodium | 1775.06mg | 74% | |
| Potassium | 632.45mg | 13% | |
| Total Carbs | 24.19g | 8% | |
| Sugars | 3.05g | 12% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 30.17g | 60% | |
| Vitamin C | 3.9mg | 7% | |
| Calcium | 136.9mg | 14% | |
* 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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