This yummy recipe is so easy to make. It has become a family staple in my house!
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken, taco seasoning and cheese in a large bowl.
Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350°F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (654g) | ||
Recipe Makes: 6 | ||
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Calories: 1711 | ||
Calories from Fat: 474 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.7g | 70 % | |
Saturated Fat 15.9g | 80 % | |
Monounsaturated Fat 23.7g | ||
Polyunsanturated Fat 9.6g | ||
Cholesterol 66.3mg | 20 % | |
Sodium 3816.8mg | 132 % | |
Potassium 946.6mg | 25 % | |
Total Carbohydrate 246.3g | 72 % | |
Dietary Fiber 16.4g | 65 % | |
Sugars, other 229.9g | ||
Protein 58.4g | 83 % | |
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: 1711
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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