Directions:
- 25Preheat oven to 350°F.
- In a medium skillet, add cornstarch, cumin, cocoa powder, garlic powder and chili powder. Whisk in two cups of water and tomato sauce.
- Continue to stir until sauce thickens.
- In a seperate skillet, add cooked chicken and cook in a 1/4 cup of enchilada sauce and simmer.
- In a mixing bowl, beat eggs and half and half until well blended.
- Heat up small skillet, spray with non-stick spray and add just enough egg mixture to coat pan.
- Cook for about 1-2 minutes. Repeat until the mixture is gone.
- Place one of the egg crepes in a baking dish and coat with a small amount of sauce. Add chicken, cheese and roll. Repeat and then top with remaining sauce.
- Sprinkle scallions and cheese on top and bake for 10-15 min or until cheese melted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 492.7 Kcal (2063 kJ) | ||
| Calories from fat | 253.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.14g | 43% | |
|---|---|---|---|
| Cholesterol | 72.64mg | 24% | |
| Sodium | 1167.79mg | 49% | |
| Potassium | 467.43mg | 10% | |
| Total Carbs | 27.21g | 9% | |
| Sugars | 1.22g | 5% | |
| Dietary Fiber | 2.71g | 11% | |
| Protein | 33.26g | 67% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 2.2mg | 12% | |
| Calcium | 198.8mg | 20% | |
| Amount Per 100 g | |||
| Calories | 163.87 Kcal (686 kJ) | ||
| Calories from fat | 84.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.36g | 43% | |
|---|---|---|---|
| Cholesterol | 24.16mg | 24% | |
| Sodium | 388.4mg | 49% | |
| Potassium | 155.46mg | 10% | |
| Total Carbs | 9.05g | 9% | |
| Sugars | 0.4g | 5% | |
| Dietary Fiber | 0.9g | 11% | |
| Protein | 11.06g | 67% | |
| Vitamin C | 0.8mg | 4% | |
| Iron | 0.7mg | 12% | |
| Calcium | 66.1mg | 20% | |
* 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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