Cover chicken with water, add salt and boil until cooked. Shred once cooled. Save broth.
Prepare cream of mushroom using broth (follow directions on can, DO NOT use all broth). Add salsa and chicken and stir. Remove from heat and add 1 cup of cheese. Taste for salt, but you probably won't need any.
Fill the tortillas with about 2 spoons of the chicken mixture and roll. Place in pan. Top with enchilada sauce and remaining cheese. Bake at 350 until cheese is melted.
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|Serving Size: 1 enchilada (442g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 289 (27%)|
|Amt Per Serving||% DV|
|Total Fat 32.1g||43 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 48.8mg||15 %|
|Sodium 2701.7mg||93 %|
|Potassium 572.2mg||15 %|
|Total Carbohydrate 150.2g||44 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 140.3g|
|Protein 42.8g||61 %|
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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: 1074
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