Combine chicken, green chili's and green chili salsa/verde in a large bowl. Mix well.
Mix salt and heavy cream in a medium bowl.
Heat about 1/2 inch oil in a small skillet. Dip each tortilla into hot oil for about 5 seconds, just to soften. Drain on paper towels.
Dip each fried tortilla into bowl containing cream and salt, coating each side.
Fill each tortilla with chicken mixture. Roll and place in ungreased flat baking dish.
Pour remaining cream over the enchiladas and sprinkle with cheese. Bake uncovered at 350 degrees for 20 to 25 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (578g)|
|Recipe Makes: 6|
|Calories from Fat: 410 (33%)|
|Amt Per Serving||% DV|
|Total Fat 45.5g||61 %|
|Saturated Fat 19.5g||97 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 135.5mg||42 %|
|Sodium 661.9mg||23 %|
|Potassium 1032.4mg||27 %|
|Total Carbohydrate 175.9g||52 %|
|Dietary Fiber 25.2g||101 %|
|Sugars, other 150.8g|
|Protein 44.2g||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: 1254
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