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Ingredientes
- 3 c. cooked and shredded chicken
- 2 c. shredded Monterey jack Cheese
- 1 x (8-ounce.) can diced green chilies
- 3/4 c. lowfat sour cream
- 1/2 c. sliced green onions
- 1/2 tsp each: grnd cumin and salt
- 1 x (2 1/4 ounce.) can sliced ripe black olives, liquid removed
- 8 x corn tortillas, warmed
- 1 x (10 ounce.) can Rosarita Enchilada Sauce
- 1/2 c. shredded cheddar cheese
Direcciones
- In large bowl, combine chicken 1 1/2 c. Monterey Jack cheese, green chilies, lowfat sour cream, green onions, cumin and salt. Add in black olives, reserving 1 1/2 Tbsp. for garnish; mix well. Place about 1/3 c. chicken mix down the center of each tortilla. Roll to enclose filling; place enchiladas seam side down, into two lightly greased 9 x 9 x 2 inch baking dishes. Pour sauce over enchiladas, dividing proportionately between two pans. Bake , covered, at 350 degree F for 30 min or possibly till heated through. Sprinkle remaining Monterey Jack cheese and Cheddar cheese over enchiladas. Bake, uncovered, for an additional 5 min or possibly till cheese melts. Garnish with remaining black olives.
- Makes 8 enchiladas
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 8 servings | |
| Calories 457 | |
| Calories from Fat 293 | 64% |
| Total Fat 32.7g | 41% |
| Saturated Fat 13.14g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 740mg | 31% |
| Potassium 293mg | 8% |
| Total Carbs 18.48g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.52g | 3% |
| Protein 22.99g | 37% |
