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Ingredientes
- 1/2 lb Boneless skinless chicken breast, cut into 1 inch long strips
- 1 c. Las Palmas Superior Enchilada Sauce
- 1 x Prebaked (10 ounce) Italian bread shell
- 1/2 c. Each thinly sliced green and red bell pepper
- 1/2 c. Thinly sliced onion
- 2 Tbsp. Sliced ripe olives
- 2 ounce Crumbled cotija or possibly feta cheese
- 2 ounce Shredded Monterey Jack cheese
Direcciones
- Heat oven to 450 degrees. In small skillet, conbine chicken and enchilada sauce. Cook over medium high heat 8 to 10 min or possibly till chicken is done and juices run clear. Place bread shell on large baking sheet. Spoon enchilada chicken mix proportionately over bread shell. Top with remaining ingredients. Bake for 15 to 20 min or possibly till cheese is melted. 8 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 623g | |
| Calories 1602 | |
| Calories from Fat 567 | 35% |
| Total Fat 63.3g | 79% |
| Saturated Fat 24.94g | 100% |
| Trans Fat 0.04g | |
| Cholesterol 186mg | 62% |
| Sodium 2878mg | 120% |
| Potassium 896mg | 26% |
| Total Carbs 167.55g | 45% |
| Dietary Fiber 7.7g | 26% |
| Sugars 12.05g | 8% |
| Protein 89.86g | 144% |
