Try this Chicken & Cheese Enchiladas recipe, or contribute your own.
Suggest a better description1. Heat oven to 375° F. Spray 13- x 9-inch baking dish with nonstick cooking spray; set aside. Heat oil in medium saucepan over medium heat. Stirring constantly, add flour and cook 1 minute. Slowly add chicken broth, whisking until smooth. Stir in tomato paste, chili powder, oregano, cumin and salt. Bring to a boil. Reduce heat; cook 10 minutes or until slightly thickened.
2. Meanwhile stir together chicken, 1 cup shredded Mexican 3 cheese and onion. Divide mixture evenly into center of each tortilla. Roll up tortilla tightly; place in pan. Pour sauce over tortillas.
3. Cover; bake 15 minutes. Uncover; top with remaining cheese. Bake 5 minutes or until cheese is melted.
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Serving Size: 1 Serving (695g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1489 | ||
Calories from Fat: 505 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.1g | 75 % | |
Saturated Fat 22.7g | 113 % | |
Monounsaturated Fat 22.8g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 138.5mg | 43 % | |
Sodium 2174.2mg | 75 % | |
Potassium 1637.9mg | 43 % | |
Total Carbohydrate 185.2g | 54 % | |
Dietary Fiber 9.6g | 39 % | |
Sugars, other 175.5g | ||
Protein 60g | 86 % | |
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: 1489
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