Directions:
- Preheat oven to 350.
- Combine chicken stock and breast in a large skillet and cook until breast is throughly cooked. When chicken has cooled, tear it to bite sized pieces.
- Chop green pepper and put it in a bowl with torn chicken.
- Mix flour, sour cream and salt, then add in milk and mix.
- Pour half the mix over your bowl of chicken and green pepper.
- Construct your enchilada's and put them seam side down in a baking pan, pour the remaining sauce over them.
- Bake, covered, for 20 minutes.
- Bake, uncovered for 20 minutes.
- Sprinkle cheese over top and let sit for 5 mins, then enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.72 Kcal (1016 kJ) | ||
| Calories from fat | 93.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.35g | 16% | |
|---|---|---|---|
| Cholesterol | 54.35mg | 18% | |
| Sodium | 527.28mg | 22% | |
| Potassium | 328.07mg | 7% | |
| Total Carbs | 20.04g | 7% | |
| Sugars | 1.28g | 5% | |
| Dietary Fiber | 1.03g | 4% | |
| Protein | 18.08g | 36% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 139.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 146.82 Kcal (615 kJ) | ||
| Calories from fat | 56.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.26g | 16% | |
|---|---|---|---|
| Cholesterol | 32.88mg | 18% | |
| Sodium | 318.96mg | 22% | |
| Potassium | 198.46mg | 7% | |
| Total Carbs | 12.12g | 7% | |
| Sugars | 0.78g | 5% | |
| Dietary Fiber | 0.62g | 4% | |
| Protein | 10.94g | 36% | |
| Vitamin C | 1.3mg | 4% | |
| Iron | 0.6mg | 5% | |
| Calcium | 84.5mg | 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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