Directions:
- In a large skillet cook onion and garlic in oil over medium heat until tender.
- Stir in chicken and enchilada sauce. Bring to a boil. reduce heat and 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 13x9 inch baking dish. Layer with three noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture and 1 cup cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese.
- Cover and bake at 375 degrees for 30 minutes. Uncover and bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 432.54 Kcal (1811 kJ) | ||
| Calories from fat | 266.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.63g | 46% | |
|---|---|---|---|
| Cholesterol | 100.42mg | 33% | |
| Sodium | 702.47mg | 29% | |
| Potassium | 283.83mg | 6% | |
| Total Carbs | 20.73g | 7% | |
| Sugars | 1.06g | 4% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 22.23g | 44% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 1.3mg | 7% | |
| Calcium | 275.4mg | 28% | |
| Amount Per 100 g | |||
| Calories | 111.38 Kcal (466 kJ) | ||
| Calories from fat | 68.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.63g | 46% | |
|---|---|---|---|
| Cholesterol | 25.86mg | 33% | |
| Sodium | 180.89mg | 29% | |
| Potassium | 73.09mg | 6% | |
| Total Carbs | 5.34g | 7% | |
| Sugars | 0.27g | 4% | |
| Dietary Fiber | 0.09g | 1% | |
| Protein | 5.73g | 44% | |
| Vitamin C | 0.4mg | 3% | |
| Iron | 0.3mg | 7% | |
| Calcium | 70.9mg | 28% | |
* 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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