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Ingredients
US|METRIC
4 SERVINGS
- 4 russet potatoes (large)
- 1 Tbsp. olive oil
- 1 tsp. kosher salt
- 1/2 Tbsp. olive oil
- 2 skinless chicken breasts (boneless)
- 15 oz. red enchilada sauce
- 1 cup yellow onion (diced)
- 1 poblano pepper (seeded and diced)
- 5 oz. diced green chilies
- 1 1/2 tsp. garlic (minced)
- 1 avocado (diced)
- 1 cup jack cheese (Monterrey, shredded)
- sour cream (for topping)
- fresh cilantro (for topping)
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories610Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol100mg33% |
| Sodium1970mg82% |
| Potassium1700mg49% |
| Protein39g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate58g19% |
| Dietary Fiber9g36% |
| Sugars12g |
| Vitamin A25% |
| Vitamin C60% |
| Calcium30% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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