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Ingredients
US|METRIC
12 SERVINGS
- 2 medium zucchini (thinly sliced lengthwise)
- 2 yellow squash (medium to large, thinly sliced lengthwise)
- 1 avocado (medium, thinly sliced)
- 1 large tomato (thinly sliced)
- 1 lb. chicken breast tenders (partially cooked, roughly chopped into small chunks*)
- 1 tsp. garlic and herb seasoning (McCormick salt-free)
- 1 Tbsp. avocado oil
- 1 1/2 cups enchilada sauce (homemade, recipe follows)
- 1 1/2 cups cheese (Mexican Shredded Cheese, Reduced Fat)
- 1 1/2 cups vegetable stock (no salt added)
- 6 oz. tomato (Goya SOFRITO, cooking base, or more to taste)
- 1 tsp. salsa (Penzeys, & Pico seasoning)
- 1 1/2 tsp. ground cumin
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium650mg27% |
| Potassium490mg14% |
| Protein11g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber3g12% |
| Sugars6g |
| Vitamin A15% |
| Vitamin C35% |
| Calcium15% |
| Iron8% |
* 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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