Red Pepper Sauce Chicken Enchiladas

1. Preheat oven to 350.

2. Spray 9x13 pan with cooking spray.

3. Make the sauce: Puree one pepper (discard seeds and stem), cream cheese and salt in blender.

4. Stir in picante sauce.

5. In another bowl, stir together chicken, the other pepper (diced), green onions and HALF of the above sauce.

6. Spoon filling onto tortilla. Roll and place seams side down in baking dish.

7. Spoon reserved sauce over tortillas.

8. Cover loosely with foil.

9. Back 30 minutes until hot.

10. Sprinkle cheese on top, can put back in oven for 5 minutes.

11. Serve on shredded lettuce. Optional: black slices and sour cream for garnish.

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Nutrient	Quantity
Total fats	24.4911 g
Protein	6.383 g
Carbohydrates	17.0145 g
Energy	308.4825 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3494 g
Water	255.1359 g
Calcium, Ca	78.8455 mg
Lutein + zeaxanthin	304.59 g
Fiber, total dietary	6.591 g
Fatty acids, total saturated 22:0	0.0007 g
Carotene, beta	868.1595 g
Niacin	0.9252 mg
Vitamin A, RAE	327.851 g
Riboflavin	0.1708 mg
Fatty acids, total polyunsaturated 15:0	0.0007 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0075 g
Sodium, Na	1875.663 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6845 g
Total lipid (fat)	24.4911 g
Manganese, Mn	0.0532 mg
Fructose	0.7526 g
Fatty acids, total saturated 16:0	7.3686 g
Fatty acids, total saturated 8:0	0.2373 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0153 g
Sucrose	0.0568 g
Choline, total	24.6601 mg
Sugars, total	16.3648 g
Fatty acids, total saturated 10:0	0.4721 g
Fatty acids, total saturated 18:0	2.8229 g
Vitamin B-6	0.0652 mg
Selenium, Se	2.4739 g
Ash	9.5293 g
Vitamin D	17.8605 IU
Fatty acids, total saturated 18:1 undifferentiated	5.8527 g
Pantothenic acid	0.049 mg
Copper, Cu	0.0238 mg
Thiamin	0.0276 mg
Retinol	255.15 g
Iron, Fe	1.1422 mg
Carbohydrate, by difference	17.0145 g
Phosphorus, P	86.2705 mg
Folate, total	20.856 g
Fatty acids, total saturated 4:0	0.6974 g
Cholesterol	76.545 mg
Fatty acids, total saturated 18:2 undifferentiated	0.5528 g
Glucose (dextrose)	0.5822 g
Fatty acids, total saturated 14:0	2.5136 g
Zinc, Zn	0.5048 mg
Fatty acids, total saturated 12:0	0.3217 g
Fatty acids, total polyunsaturated	0.9013 g
Fatty acids, total saturated 14:1	0.0007 g
Vitamin A, IU	2897.8255 IU
Folate, DFE	20.856 g
Vitamin C, total ascorbic acid	4.757 mg
Fatty acids, total polyunsaturated 16:1 c	0.0007 g
Fatty acids, total polyunsaturated 18:1 c	0.0064 g
Fatty acids, total saturated 20:0	0.0007 g
Fatty acids, total saturated 6:0	0.2024 g
Vitamin B-12	0.3402 g
Vitamin K (phylloquinone)	57.5277 g
Fatty acids, total saturated	15.3569 g
Fatty acids, total monounsaturated	6.8722 g
Folate, food	20.856 g
Fatty acids, total polyunsaturated 17:0	0.0004 g
Vitamin D (D2 + D3)	0.4253 g
Fatty acids, total polyunsaturated 24:0	0.0007 g
Vitamin D3 (cholecalciferol)	0.4253 g
Vitamin E (alpha-tocopherol)	0.7295 mg
Magnesium, Mg	10.783 mg
Potassium, K	151.701 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Cream cheese	3 ounces	250.8975	2.9768	24.3243
Chicken	3 cups	0	0	0
Red bell pepper	2	0	0	0
Green Onion	0.5 cup	9.585	2.0377	0.1668
Flour Tortilla	8	0	0	0
sharp cheddar cheese	1 cup	0	0	0
picante sauce	0.75 cup	48	12	0