Directions:
- Heat oven to 400°F
- In a small bowl, combine the enchilada sauce and cream. Spoon 1/4 cup of the sauce mixture into the bottom of a shallow 2-quart casserole or 9-inch springform pan.
- Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese.
- Cover loosely with foil and bake for 20 minutes. Uncover and bake 10 minutes more. Slice into wedges and serve with the salsa, avocado, and cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2015.63 Kcal (8439 kJ) | ||
| Calories from fat | 1268.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 140.96g | 217% | |
|---|---|---|---|
| Cholesterol | 451.75mg | 151% | |
| Sodium | 2564.2mg | 107% | |
| Potassium | 1262.65mg | 27% | |
| Total Carbs | 103.44g | 34% | |
| Sugars | 3.21g | 13% | |
| Dietary Fiber | 8.59g | 34% | |
| Protein | 83.76g | 168% | |
| Vitamin C | 6.3mg | 11% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 8.2mg | 45% | |
| Calcium | 748.9mg | 75% | |
| Amount Per 100 g | |||
| Calories | 329.91 Kcal (1381 kJ) | ||
| Calories from fat | 207.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.07g | 217% | |
|---|---|---|---|
| Cholesterol | 73.94mg | 151% | |
| Sodium | 419.69mg | 107% | |
| Potassium | 206.66mg | 27% | |
| Total Carbs | 16.93g | 34% | |
| Sugars | 0.53g | 13% | |
| Dietary Fiber | 1.41g | 34% | |
| Protein | 13.71g | 168% | |
| Vitamin C | 1mg | 11% | |
| Vitamin A | 0.1mg | 26% | |
| Iron | 1.3mg | 45% | |
| Calcium | 122.6mg | 75% | |
* 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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