The Girl Who Ate Everything · by Christy Denney★ 4.1 (14)
Mexican Chicken
NUTRITION · PER SERVING10M COOK
CAL 8%·PRO 36%
CARBS 4G9% OF CAL
1G FIBER2G OTHER1G TOTAL SUGAR
FAT 8G46% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded chicken cooked in enchilada sauce with cumin and chili powder, useful as a component for tacos, salads, enchiladas, or burritos.
componentmexicanchicken🍳 skilletdairy freegluten free
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1/4 cup diced onion
- 3 cloves garlic, minced
- 2 cups cooked and shredded chicken
- 2/3 cup red enchilada sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 2 tablespoons chopped cilantro ((optional))
At a glance
PER SERVING · TIME 10M
CAL 8%·PRO 36%
CARBS 4G9% OF CAL
1G FIBER2G OTHER1G TOTAL SUGAR
FAT 8G46% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 277mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 186mg
- Calcium
- 14mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 277MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.