Directions:
- Preheat oven to 350 degrees.
- In large saucepan, heat olive oil. Add onion, red bell pepper, Serrano pepper, garlic, and chile peppers. Saute until onion is translucent. Remove from heat.
- Add chicken, 2 cups of the pepper jack cheese, sour cream, cilantro, salt and pepper, mixing well until thoroughly combined.
- In 8 inch skillet, heat canola oil. Place tortillas, one at a time, in the oil, turning over, immediately, just to make tortillas pliable and easy to work with. DO NOT FRY UNTIL CRISP! Drain on paper towels.
- Fill each tortilla with a few tablespoons of chicken mixture. Roll and place seam side down in a lightly greased 9 x 13 inch baking dish.
- Top with Enchilada Sauce and remaining cheese. Bake for 30 minutes.
- Garnish with green salsa, sour cream, and ripe olives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1723.02 Kcal (7214 kJ) | ||
| Calories from fat | 894.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 99.36g | 153% | |
|---|---|---|---|
| Cholesterol | 123.92mg | 41% | |
| Sodium | 2367.86mg | 99% | |
| Potassium | 737.96mg | 16% | |
| Total Carbs | 161.94g | 54% | |
| Sugars | 5.02g | 20% | |
| Dietary Fiber | 11.16g | 45% | |
| Protein | 49.86g | 100% | |
| Vitamin C | 21.6mg | 36% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 8.4mg | 47% | |
| Calcium | 964.4mg | 96% | |
| Amount Per 100 g | |||
| Calories | 384.64 Kcal (1610 kJ) | ||
| Calories from fat | 199.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.18g | 153% | |
|---|---|---|---|
| Cholesterol | 27.66mg | 41% | |
| Sodium | 528.59mg | 99% | |
| Potassium | 164.74mg | 16% | |
| Total Carbs | 36.15g | 54% | |
| Sugars | 1.12g | 20% | |
| Dietary Fiber | 2.49g | 45% | |
| Protein | 11.13g | 100% | |
| Vitamin C | 4.8mg | 36% | |
| Iron | 1.9mg | 47% | |
| Calcium | 215.3mg | 96% | |
* 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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