Directions:
- 1 Remove skin and extra fat from whole chicken, place in large pot, cover with cold water and bring to a oil and simmer until chicken is cooked through. Remove chicken and allow to cool, bone and shred.
- 2 In a large bowl combine corn, chopped spinach, green chilis, garlic, sour cream, olives, cheeses, shredded chicken and broth. Mix to combine well. Taste and add salt and pepper to season.
- 3 pray 2,9x13 pans with non-stick. Divide filling into 18 corn tortillas, roll filling into tortillas and place seam side down, you should have 9 in each pan.
- 4 In a medium bowl, combine enchilada sauce, sour cream, salsa verde amd broth. Mix until well combined and there are no lumps. Divide in half pouring over each enchilada, sprinkle pans with remaining shredded cheese and bake in a 350 degree oven for 45 minutes. Serve hot!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 50.19 Kcal (210 kJ) | ||
| Calories from fat | 48.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.38g | 8% | |
|---|---|---|---|
| Cholesterol | 4.95mg | 2% | |
| Sodium | 4.45mg | 0% | |
| Potassium | 4.74mg | 0% | |
| Total Carbs | 0.3g | 0% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 0.17g | 0% | |
| Vitamin C | 0.1mg | 0% | |
| Calcium | 4.6mg | 0% | |
| Amount Per 100 g | |||
| Calories | 685.32 Kcal (2869 kJ) | ||
| Calories from fat | 660.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 73.44g | 8% | |
|---|---|---|---|
| Cholesterol | 67.65mg | 2% | |
| Sodium | 60.71mg | 0% | |
| Potassium | 64.69mg | 0% | |
| Total Carbs | 4.14g | 0% | |
| Sugars | 0.2g | 0% | |
| Dietary Fiber | 0.56g | 0% | |
| Protein | 2.27g | 0% | |
| Vitamin C | 1.9mg | 0% | |
| Iron | 0.2mg | 0% | |
| Calcium | 63.2mg | 0% | |
* 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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