Chicken Enchiladas
Mix cream cheese, chicken, diced green chiles, 2 ounces of sliced black olives, 8 ounces of green enchilada sauce and 1 cup shredded cheese in a bowl. Put equal amounts of mix in tortillas and roll up and put in a large cooking pan. Poor balance of enchilada sauce over tortillas, at shredded cheese and top with sliced black olives. Cover and bake for 1 hour at 375
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Serving Size: 1 Serving (760g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2234 | ||
Calories from Fat: 787 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 87.4g | 117 % | |
Saturated Fat 34.1g | 170 % | |
Monounsaturated Fat 35.3g | ||
Polyunsanturated Fat 10.9g | ||
Cholesterol 128.4mg | 39 % | |
Sodium 4961.6mg | 171 % | |
Potassium 1172.7mg | 31 % | |
Total Carbohydrate 297.5g | 87 % | |
Dietary Fiber 19g | 76 % | |
Sugars, other 278.4g | ||
Protein 61.6g | 88 % | |
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: 2234
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