Asparagus and Chicken Enchiladas
Asparagus and Chicken Enchiladas
  • prep: 20 min
  • cook: 30 min
  • total: 50 min
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  • servings:
  • Ingredients

    • 1 jar (500 mL) salsa verde
    • 18 asparagus spears, trimmed and blanched
    • 2 cups (500 mL) shredded cooked chicken
    • 1 1/2 cups (375 mL) shredded part skim Cheddar cheese
    • 8 corn tortillas, lightly toasted
    • 1/4 cup (60 mL) crumbled reduced fat feta
    • 1/4 cup (60 mL) finely chopped red pepper
    • 2 tbsp (30 mL) chopped fresh cilantro leaves
    • 1/2 cup (125 mL) reduced fat sour cream

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 260 % Daily Value *
    • Total Fat: 12 g 19.18%
    • Saturated Fat: 8 g 39.14%
    • Trans Fat: 0 g %
    • Cholesterol: 46 mg 15.18%
    • Sodium: 1315 mg 54.78%
    • Calcium: 327 mg 32.68%
    • Potassium: 227 mg 6.49%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 3.56%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 18 g %
    • Dietary Fiber: 6 g 23.64%
    • Sugar: 5 g
    • Protein: 15 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 21.56%
    • Vitamin C 6.91%
    • Vitamin D 2.07%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables2
    • Exchange - Lean Meat2
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total0 oz-eq

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