Directions:
- In a large skillet, cook onion in oil over medium heat until tender. Add garlic; cook 1 minute longer. Stir in chicken and enchilada sauce. Bring to a boil.
- Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro.
- Spread 3/4 cup chicken mixture into a greased 13-in. x 9-in. baking dish. Layer with three noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese.
- Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 357.5 Kcal (1497 kJ) | ||
| Calories from fat | 232.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.88g | 40% | |
|---|---|---|---|
| Cholesterol | 90.79mg | 30% | |
| Sodium | 536.19mg | 22% | |
| Potassium | 294.93mg | 6% | |
| Total Carbs | 13.17g | 4% | |
| Sugars | 0.78g | 3% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 19.18g | 38% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 1mg | 6% | |
| Calcium | 160.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 232.76 Kcal (975 kJ) | ||
| Calories from fat | 151.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.85g | 40% | |
|---|---|---|---|
| Cholesterol | 59.11mg | 30% | |
| Sodium | 349.1mg | 22% | |
| Potassium | 192.02mg | 6% | |
| Total Carbs | 8.58g | 4% | |
| Sugars | 0.51g | 3% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 12.49g | 38% | |
| Vitamin C | 1.1mg | 3% | |
| Iron | 0.7mg | 6% | |
| Calcium | 104.2mg | 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.
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