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16Ingredients
40Minutes
460Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 onion (finely diced)
- 4 cups vegetables (cubed, your choice, I used green, red and yellow bell peppers, fresh corn cut from the cob and zucchini)
- 2 garlic cloves (crushed)
- 1 Tbsp. spice (enchilada)
- pepper
- salt
- 3 cups cooked chicken (left-over, cubed)
- 4 cups cooked rice (cooled)
- 1 cup crumbled feta cheese
- 1 can chopped tomatoes
- pepper
- salt
- 100 grams mozzarella (grated)
- chillies (sliced, to serve)
- fresh coriander (to serve)
- guacamole (to serve)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories460Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol115mg38% |
Sodium960mg40% |
Potassium790mg23% |
Protein37g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber8g32% |
Sugars5g |
Vitamin A160% |
Vitamin C40% |
Calcium35% |
Iron20% |
* 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(3)
Vicki C. 3 years ago
Clean plates all round, doubled up on the spice after reading previous reviews. would have again.