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Enchilada Lasagna Recipe
Nutrition
Cal/Serving: 373Daily Value: 19%
Servings: 6
Low-Carb
Gluten-Free, Wheat-Free
| Fat | 20g | 31% |
| Saturated | 9g | 44% |
| Trans | 1g | 0% |
| Carbs | 17g | 6% |
| Fiber | 3g | 13% |
| Sugars | 10g | 0% |
| Protein | 32g | 63% |
| Cholesterol | 93mg | 31% |
| Sodium | 1517mg | 63% |
| Calcium | 394mg | 39% |
| Magnesium | 66mg | 17% |
| Potassium | 954mg | 27% |
| Iron | 3mg | 15% |
| Zinc | 3mg | 17% |
| Vitamin A | 1438IU | 29% |
| Vitamin C | 13mg | 22% |
| Thiamin (B1) | 0mg | 10% |
| Riboflavin (B2) | 0mg | 20% |
| Niacin (B3) | 11mg | 53% |
| Vitamin B6 | 1mg | 43% |
| Folic Acid (B9) | 34µg | 8% |
| Vitamin B12 | 1µg | 20% |
| Vitamin D | 2µg | 0% |
| Vitamin E | 3mg | 16% |
| Vitamin K | 8µg | 10% |
| Fatty acids, total monounsaturated | 6g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 2 dried chipotle chiles, stems and seeds removed, diced
- 3 large garlic cloves, minced
- 2 1/2 teaspoons chili powder
- 1 1/2 teaspoons toasted cumin seeds, freshly ground
- 2 cups chicken broth
- 3 cups tomato sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts or thighs, cubed
- 1 1/2 cups diced onion
- 1 large clove garlic, minced
- 1 teaspoon dried oregano
- 3 cups shredded queso fresco or Monterey Jack
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 6 servings |
