Directions:
- Finely chop the red onion, pablano pepper, green onions and garlic.In a large skillet saute the red onions, pablano, garlic in the olive oil. Once they are tender add the potatos and brown lightly. Add the cooked chicken, Enchilada sauce, corn, Black Beans, Cumin, Chipolte, salt and pepper. Simmer for 30 minutes. Add sour Cream and stir until blended. Serve in bowls and garnish with green onions and Shreded cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 621.03 Kcal (2600 kJ) | ||
| Calories from fat | 298.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.22g | 51% | |
|---|---|---|---|
| Cholesterol | 52.43mg | 17% | |
| Sodium | 700.77mg | 29% | |
| Potassium | 1171.41mg | 25% | |
| Total Carbs | 53.24g | 18% | |
| Sugars | 4.32g | 17% | |
| Dietary Fiber | 10.13g | 41% | |
| Protein | 30.29g | 61% | |
| Vitamin C | 18.6mg | 31% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 4.1mg | 23% | |
| Calcium | 381.6mg | 38% | |
| Amount Per 100 g | |||
| Calories | 233.37 Kcal (977 kJ) | ||
| Calories from fat | 112.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.48g | 51% | |
|---|---|---|---|
| Cholesterol | 19.7mg | 17% | |
| Sodium | 263.34mg | 29% | |
| Potassium | 440.2mg | 25% | |
| Total Carbs | 20.01g | 18% | |
| Sugars | 1.62g | 17% | |
| Dietary Fiber | 3.81g | 41% | |
| Protein | 11.38g | 61% | |
| Vitamin C | 7mg | 31% | |
| Iron | 1.5mg | 23% | |
| Calcium | 143.4mg | 38% | |
* 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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