Directions:
- Put chicken breasts in crock pot with 1/2 onion and 1/2 red bell pepper.
- Let cook until done (usually about 3 or 4 hours).
- Saute olive oil with 2/3 cup minced onion and minced garlic until soft.
- Add chopped carrots, red bell pepper and yellow bell pepper and saute 10 minutes.
- Add can of green chilis, lemon juice, and spices and let cook for 5 minutes.
- Shred chicken and add in veggie mix with 1/2 can enchilada sauce.
- Place chicken in tortillas and roll and then place in casserole dish.
- Top with enchilada sauce, cheese, and salsa.
- Cook for 20 minutes at 350 degrees F.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 322.26 Kcal (1349 kJ) | ||
| Calories from fat | 199.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.21g | 34% | |
|---|---|---|---|
| Cholesterol | 53.54mg | 18% | |
| Sodium | 1096.66mg | 46% | |
| Potassium | 406.47mg | 9% | |
| Total Carbs | 15.66g | 5% | |
| Sugars | 6.13g | 25% | |
| Dietary Fiber | 3.58g | 14% | |
| Protein | 16g | 32% | |
| Vitamin C | 84.8mg | 141% | |
| Vitamin A | 1.8mg | 59% | |
| Iron | 26mg | 144% | |
| Calcium | 423.6mg | 42% | |
| Amount Per 100 g | |||
| Calories | 126 Kcal (528 kJ) | ||
| Calories from fat | 78.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.68g | 34% | |
|---|---|---|---|
| Cholesterol | 20.93mg | 18% | |
| Sodium | 428.76mg | 46% | |
| Potassium | 158.92mg | 9% | |
| Total Carbs | 6.12g | 5% | |
| Sugars | 2.4g | 25% | |
| Dietary Fiber | 1.4g | 14% | |
| Protein | 6.26g | 32% | |
| Vitamin C | 33.2mg | 141% | |
| Vitamin A | 0.7mg | 59% | |
| Iron | 10.2mg | 144% | |
| Calcium | 165.6mg | 42% | |
* 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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