Directions:
- Cut chilies into 1 - x 1/2 inch strips.
- Cut onion in half from root end to stem end; cut crosswise into thin strips.
- Melt butter in a large skillet over medium-high heat; add chilies and onion slices, and sautee 5 minutes or until onion is tender.
- Add olives, enchilada sauce, and cream; bring just to a boil.
- Reduce heat, and simmer 5 minutes, stirring occasionally, or until sauce is thickened.
- Stir in Cream cheese until melted.
- Add Monterey Jack cheese; cook, stirring constantly, until melted.
- Pour into a chafing dish, and keep warm.
- Serve with Tortilla chips and Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 268.89 Kcal (1126 kJ) | ||
| Calories from fat | 191.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.32g | 33% | |
|---|---|---|---|
| Cholesterol | 60.12mg | 20% | |
| Sodium | 1697.69mg | 71% | |
| Potassium | 88.79mg | 2% | |
| Total Carbs | 13.15g | 4% | |
| Sugars | 1.67g | 7% | |
| Dietary Fiber | 1.05g | 4% | |
| Protein | 5.07g | 10% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.5mg | 3% | |
| Calcium | 153.4mg | 15% | |
| Amount Per 100 g | |||
| Calories | 246.89 Kcal (1034 kJ) | ||
| Calories from fat | 176.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.58g | 33% | |
|---|---|---|---|
| Cholesterol | 55.2mg | 20% | |
| Sodium | 1558.79mg | 71% | |
| Potassium | 81.53mg | 2% | |
| Total Carbs | 12.07g | 4% | |
| Sugars | 1.53g | 7% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 4.65g | 10% | |
| Vitamin C | 2.1mg | 4% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.5mg | 3% | |
| Calcium | 140.8mg | 15% | |
* 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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