Directions:
- Preheat broiler. Place peppers (skin side up) on a baking sheet coated with cooking spray. Broil 15 minutes or until blackened. Place peppers in a large zip-lock bag for 15 minutes. Peel and discard skins. Place pepper halves in a 13x9 inch baking dish coated with cooking spray.
- In a large bowl, mix the chicken through the tortillas. Fold in enchilada sauce.
- Spoon chicken mixture evenly among the 8 pepper halves.
- Top with cheese.
- Bake 20 minutes or until cheese is melted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.16 Kcal (1031 kJ) | ||
| Calories from fat | 106.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.79g | 18% | |
|---|---|---|---|
| Cholesterol | 35.01mg | 12% | |
| Sodium | 608.98mg | 25% | |
| Potassium | 224.9mg | 5% | |
| Total Carbs | 24.13g | 8% | |
| Sugars | 3g | 12% | |
| Dietary Fiber | 2.18g | 9% | |
| Protein | 11.67g | 23% | |
| Vitamin C | 9.2mg | 15% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 4.6mg | 25% | |
| Calcium | 107.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 201.75 Kcal (845 kJ) | ||
| Calories from fat | 86.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.66g | 18% | |
|---|---|---|---|
| Cholesterol | 28.69mg | 12% | |
| Sodium | 499.11mg | 25% | |
| Potassium | 184.32mg | 5% | |
| Total Carbs | 19.78g | 8% | |
| Sugars | 2.46g | 12% | |
| Dietary Fiber | 1.79g | 9% | |
| Protein | 9.56g | 23% | |
| Vitamin C | 7.6mg | 15% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 3.7mg | 25% | |
| Calcium | 88.3mg | 11% | |
* 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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