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mexican lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1438 kcal 72 %
  • Fat 40 g 61 %
  • Saturated 9 g 47 %
  • Carbs 145 g 48 %
  • Fiber 18 g 73 %
  • Protein 127 g 255 %
  • Cholesterol 355 mg 118 %
  • Sodium 4194 mg 175 %
  • Calcium 344 mg 34 %
  • Magnesium 319 mg 76 %
  • Potassium 2748 mg 58 %
  • Iron 11 mg 63 %
  • Zinc 7 mg 65 %
  • Phosphorus 1754 mg 251 %
  • Vitamin A 368 µg 41 %
  • Vitamin C 44 mg 49 %
  • Thiamin (B1) 1 mg 63 %
  • Riboflavin (B2) 1 mg 93 %
  • Niacin (B3) 50 mg 315 %
  • Vitamin B6 5 mg 352 %
  • Folate equivalent (total) 177 µg 44 %
  • Vitamin B12 1 µg 40 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 8 mg 50 %
  • Vitamin K 95 µg 80 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Easy Chicken Enchiladas

Ingredients

  • 1 pound skinless, boneless chicken breast halves
  • 1 (10.5 ounce) can reduced-fat, reduced-sodium cream of chicken soup
  • ½ cup mild salsa (lower sodium such as Newman's Own)
  • 1 (4 ounce) can diced green chiles
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • 4 cups packaged baby lettuce mix
  • 8 (6 inch) corn tortillas, warmed (see Tip)
  • ½ cup shredded Mexican-style four-cheese blend

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