chicken
MIX soup, sour cream, picante sauce and chili powder.
MIX 1 cup picante sauce mixture, chicken and cheese.
SPREAD about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
BAKE at 350F for 40 minute or until hot. Top with tomato and onion.
TIP: For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs, cubed, 5 minute or until chicken is done. Drain and chop chicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (262g) | ||
Recipe Makes: 6 | ||
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Calories: 326 | ||
Calories from Fat: 187 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.7g | 28 % | |
Saturated Fat 9.7g | 48 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 74.9mg | 23 % | |
Sodium 1193.8mg | 41 % | |
Potassium 268.5mg | 7 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 9.4g | ||
Protein 21.5g | 31 % | |
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: 326
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