Preheat oven to 350(F). Spray pan with cooking spray. Saute chicken. Add onion and garlic. Cook until onion is brown. In a large bowl, combine the chicken with the enchilada sauce, onion, garlic, cilantro, and 1 1/2 cups of the cheese. Divide the chicken mixture among the 8 tortillas. Roll tortillas and place seam-side down in a 9- by 13-inch pan. Spread soup mixture over roll-ups and top with the remaining cheese. Bake 30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (396g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 219 (22%)|
|Amt Per Serving||% DV|
|Total Fat 24.3g||32 %|
|Saturated Fat 6.7g||33 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 40.5mg||12 %|
|Sodium 1991.6mg||69 %|
|Potassium 651.4mg||17 %|
|Total Carbohydrate 146g||43 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 137.1g|
|Protein 44.3g||63 %|
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: 996
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