• prep: 35 min
  • cook: 0 hr
  • total: 35 min
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  • servings:
  • Ingredients

    • 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

    Tags

    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

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