This was really good and so easy to make! You could substitute pepperjack cheese for more kick or shredded beef. Great as leftovers, too.
Preheat oven to 350F.
Combine the chicken, green chiles, cheese, beans, and salt. Combine enchilada sauce and water. Dip tortilla in sauce to cover. Place filling in middle, roll it up and set it seam side down in a baking dish. Pour remaining sauce over enchiladas, cover pan with foil, and bake 15 minutes. Remove foil and bake another 5 minutes.
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 8 | ||
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Calories: 161 | ||
Calories from Fat: 44 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 28.9mg | 9 % | |
Sodium 924.6mg | 32 % | |
Potassium 327.9mg | 9 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 10.7g | ||
Protein 14.4g | 21 % | |
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: 161
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