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Zucchini Enchiladas
- prep: 35 min
- cook: 0 hr
- total: 35 min
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SaveIngredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 poblano pepper, seeded and chopped
- 1/4 teaspoon salt
- 12 ounces cooked chicken breast, shredded (about 3 cups)
- 1 cup shredded Mexican-blend cheese, divided
- 1 (15 ounce) can enchilada sauce (11/2 cups), divided
- 3 medium zucchini (about 1 pound), trimmed
- 1/3 cup sour cream
- 3 tablespoons reduced-fat milk
- 1 cup shredded romaine lettuce
- 1/2 cup chopped fresh cilantro
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1035 % Daily Value *
- Total Fat: 80 g 123.55%
- Saturated Fat: 38 g 190.45%
- Trans Fat: 0 g %
- Cholesterol: 176 mg 58.55%
- Sodium: 2495 mg 103.97%
- Calcium: 1219 mg 121.87%
- Potassium: 1291 mg 36.89%
- Magnesium: 0 mg 0%
- Iron: 3 mg 14.67%
- Zinc: 0 mg 0%
- Total Carbohydrate: 32 g %
- Dietary Fiber: 7 g 26.96%
- Sugar: 21 g
- Protein: 59 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 2 g
- Vitamin A 58.24%
- Vitamin C 209.2%
- Vitamin D 4.69%
- * 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 - Fat13
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables4
- Exchange - Lean Meat7
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total5 c
- MyPlate - Fruit0 c
- MyPlate - Dairy4 c
- MyPlate - Protein Total0 oz-eq
