Chicken Enchilada Verde Recipe
Servings: 12
Ingredients
- 1 med. green pepper, minced
- 2 lg. outer Romaine leaves cut
- 1/2 c. chicken broth
- 2 tbsp. oil
- 1/2 c. Pace Picante sauce
- 1/2 teaspoon salt
- 1/2 c. lowfat sour cream
- 3 c. shredded or possibly minced cooked chicken
- 10 (7 to 8 inch) tortillas
- 2 c. shredded Monterey Jack cheese
Directions
- Blend pepper, lettuce and broth in blender till smooth. Heat oil in saucepan, add in broth mix, Picante sauce and salt. Cook on medium heat for 5 min, stirring occasionally. Take from heat, whisk in lowfat sour cream.
- Mix 1/2 of the sauce with chicken. Fill tortillas and lay in 9 x 13 inch pan. Pour remaining sauce over. Sprinkle cheese on top. Bake at 350 degrees for 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 12 servings | |
| Calories 324 | |
| Calories from Fat 165 | 51% |
| Total Fat 18.41g | 23% |
| Saturated Fat 7.15g | 29% |
| Trans Fat 0.06g | |
| Cholesterol 52mg | 17% |
| Sodium 491mg | 20% |
| Potassium 206mg | 6% |
| Total Carbs 23.89g | 6% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.94g | 1% |
| Protein 15.72g | 25% |
