534 calories, 268 from fat
30 g fat, 15 g sat fat, 127 mg cholesterol, 34.5 g protien, 32 g carbs, 533 mg sodium
1. Preheat oven to 400° and spray 9x13 baking pan.
2. Heat oil in small skillet over me heat. Add onion, garlic & chile. Cook for 3 minutes ztirring frequently or until onion is translucent. Add chili powder, cumin & oregano. Cook for additional minute stirring constantly. Add canned chiles, stir in and set aside.
3. Combine chicken, cream cheese & 1 1/2 C of M-J cheese in mixing bowl. Mix in S & P. Set aside.
4. Heat butter in sauce pan over low heat. Stir in flour & stir constantly for 2 minutes. Whisk in stock & bring to boil over med- hi heat, whiskung constantly. Add half/ half and let simmer for 2 minutes. Stir in cooked vegetables from step 2. Add S & P to taste. Set aside.
5. Heat tortillas so they are warm, not crisp in skillet over me heat. Set aside.
6. Place 1/2 the sauce from step 4 in bottom of baking pan. Divide chicken mixture into tortillas and roll closed placing in pan seam side down. Pour remaining sauce over enchiladas and spread so they are covered evenly.
7. Cover with foil and bake for 10 minutes. Remove from oven, sprinkle remaining M-J cheese on top and put back in oven. Bake for another 15-20 minutes ( until sauce/cheese is bubbly). Let stand out of given for 5-10 min before serving
Can be made in advance & frozen ( if sealed properly) add 10 to bake time if frozen or refrigerated in advance.
Can substitute 10 oz of flake tuna ( drained) for the chicken or 3 Cups kidney beans.
Double up on the sauce & set 1/2 aside to pour on enchiladas while eating.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 544 | ||
Calories from Fat: 382 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.4g | 57 % | |
Saturated Fat 20.5g | 102 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 144.6mg | 44 % | |
Sodium 447.9mg | 15 % | |
Potassium 371.5mg | 10 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 6.1g | ||
Protein 33.7g | 48 % | |
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: 544
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