Try this Rio Verde Chicken Enchiladas recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350F Combine chicken, onion and white cheeses. Heat oil and fry tortillas until just soft. Drain on paper towels. Divide chicken mixture between the tortillas, roll tortillas and place seam side down in a medium baking dish. Beat together salsa, cream and eggs. Cover tortillas with sauce, top with chedder cheese. Bake 30 min. You can garnish with guacamole, sour cream, shredded lettuce, chopped tomatoes or chopped black olives. [From Meltdown -- the official Firey Foods Show Cookbook, by Dave DeWitt and Mary Jane Wilan, published by Crossing Press (800-777-1048)]. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1290g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 2832 | ||
Calories from Fat: 1479 (52%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 164.4g | 219 % | |
Saturated Fat 61.5g | 308 % | |
Monounsaturated Fat 61g | ||
Polyunsanturated Fat 27.9g | ||
Cholesterol 1571.2mg | 483 % | |
Sodium 1419.1mg | 49 % | |
Potassium 2103.8mg | 55 % | |
Total Carbohydrate 179.8g | 53 % | |
Dietary Fiber 24.9g | 99 % | |
Sugars, other 154.9g | ||
Protein 162.7g | 232 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2832
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.