SparkPeople Advertisers Keep the Site Free
Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
  • Calories 449.2
  • Total Fat 8.7 g
  • Saturated Fat 2.9 g
  • Polyunsaturated Fat 0.5 g
  • Monounsaturated Fat 1.6 g
  • Cholesterol 94.0 mg
  • Sodium 1,518.9 mg
  • Potassium 408.4 mg
  • Total Carbohydrate 37.8 g
  • Dietary Fiber 4.0 g
  • Sugars 0.8 g
  • Protein 48.8 g
  • Vitamin A 39.3 %
  • Vitamin B-12 13.9 %
  • Vitamin B-6 41.6 %
  • Vitamin C 13.9 %
  • Vitamin D 0.0 %
  • Vitamin E 1.0 %
  • Calcium 26.2 %
  • Copper 2.6 %
  • Folate 4.1 %
  • Iron 8.1 %
  • Magnesium 12.3 %
  • Manganese 2.6 %
  • Niacin 79.8 %
  • Pantothenic Acid 12.5 %
  • Phosphorus 55.2 %
  • Riboflavin 15.3 %
  • Selenium 47.8 %
  • Thiamin 6.9 %
  • Zinc 14.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Devin Alexander's Chicken Enchilasagna

View the full Devin Alexander's Chicken Enchilasagna Recipe & Instructions
Submitted by: LUV2BAGRAMMA

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Devin Alexander's Chicken Enchilasagna

172 calories of Chicken Breast (cooked), no skin, roasted, (5 ounces)

132 calories of La Banderita Corn Tortilla 6" (52 g = 2 tortilla), (52 gram(s))

98 calories of Cheddar or Colby Cheese, Low Fat, (0.50 cup, shredded)

31 calories of Las Palmas Green Chile Enchilada Sauce, (0.31 cup)

25 calories of La Victoria Enchilada Sauce, (0.31 cup)

4 calories of Old El Paso Taco Seasoning Mix (40% Less Sodium), (0.50 tsp)

2 calories of Cilantro, fresh, (0.13 cup)

2 calories of Green Chili Peppers, canned, (0.06 cup)

0 calories of salt free Mexican or Southwest seasoning mix, (0.50 tsp)


Nutrition & Calorie Comments  

I always make this except I do not put olives and the green chiles. I also use my own seasoning (herb seasoning from mckormics, lawry's seasoning salt, and black pepper). I also add some chopped onion. Last but not least I use 2 cups of the red sauce per one cup of the green one. It is decadent! Submitted by:
KIMBERLYEM

(2/8/12)
report inappropriate