13 Ingredients
  • 1 cup fat-free, less-sodium chicken broth
  • 2 (4.5-ounce) cans chopped green chiles, divided
  • 1 3/4 pounds skinned, boned chicken breasts
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 cup evaporated skim milk
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1/4 cup (2 ounces) tub-style light cream cheese
  • 1 (10-ounce) can enchilada sauce
  • 12 (6-inch) corn tortillas
  • Cooking spray
  • 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
  • 1 ounce tortilla chips, crushed (about 6 chips)
Nutrition
458
23% daily value
8 servings
                                       
                                            gluten-​free
     

Fat

38% 25

Saturated

44% 9

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 4

Carbs

9% 28

Carbs (net)

- 24

Fiber

15% 4

Sugars

- 6

Sugars, added

- 0

Protein

63% 31

Cholesterol

31% 93

Sodium

31% 737

Calcium

28% 283

Magnesium

16% 67

Potassium

10% 464

Iron

12% 2

Zinc

20% 2

Phosphorus

63% 443

Vitamin A

16% 141

Vitamin C

15% 13

Thiamin (B1)

12% 0

Riboflavin (B2)

22% 0

Niacin (B3)

70% 11

Vitamin B6

55% 1

Folate equivalent (total)

9% 35

Folate (food)

- 35

Folic acid

- 0

Vitamin B12

27% 1

Vitamin D

247% 37

Vitamin E

5% 1

Vitamin K

1% 2

Sugar alcohols

- 0

Water

- 232
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