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Christine F.: "I made a lower-fat version with less cheese. Had…" Read More
8Ingredients
70Minutes
160Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 poblano peppers (cut in half and seeded)
- 1 rotisserie chicken breast (or leftover cooked chicken shredded)
- 1 small eggplant (diced)
- 1 tomato (seeded and diced)
- 1 jalapeno pepper (seeded and chopped)
- 1/2 red bell pepper (seeded and chopped)
- 1 cup enchilada sauce (or more)
- 1 cup mexican blend cheese (+ more to sprinkle)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories160Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol35mg12% |
Sodium900mg38% |
Potassium140mg4% |
Protein9g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate9g3% |
Dietary Fiber2g8% |
Sugars8g |
Vitamin A25% |
Vitamin C45% |
Calcium25% |
Iron4% |
* 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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Reviews(1)
Christine F. 6 years ago
I made a lower-fat version with less cheese. Had stuffing left over and used it with yellow and red peppers, which was also delicious.