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Ingredientes
- 3/4 c. broccoli florets cooked & minced
- 3/4 c. shredded cooked chicken
- 1/3 c. roasted red bell peppers liquid removed & sliced (from 7.25-ounce. jar)
- 2 Tbsp. green onions sliced
- 1 can Old El Paso Enchilada Sauce (10-ounce.)
- 4 x soft corn tortillas (6-inch)
- 3 ounce shredded reduced-fat taco-flavored cheese (3/4 c.)
- Â Â blend
Direcciones
- Heat oven to 350 F. In medium bowl, combine broccoli, chicken, roasted peppers, onions, and 1/4 c. of the enchilada sauce; mix well.
- Spoon 1/3 c. chicken mix onto center of each tortilla. Sprinkle each with 1 Tbsp. of the cheese. Roll up tortillas; place, seam side down, in 8x8-inch (2-qt) baking dish. Pour remaining enchilada sauce over rolls.
- Cover with foil.
- Bake at 350 F. for 20 min or possibly till thoroughly heated. Remove foil; sprinkle enchiladas with remaining 1/2 c. cheese. Bake an additional 5 min or possibly till cheese is melted. If you like, serve with nonfat lowfat sour cream.
- 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 4 servings | |
| Calories 291 | |
| Calories from Fat 129 | 44% |
| Total Fat 14.57g | 18% |
| Saturated Fat 7.25g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 1189mg | 50% |
| Potassium 199mg | 6% |
| Total Carbs 23.95g | 6% |
| Dietary Fiber 4.3g | 14% |
| Sugars 8.65g | 6% |
| Protein 16.5g | 26% |
