Cook tortillas in hot oil until softened (5 seconds). Place some chicken, cheese, and onion on each tortilla and roll up. Place seam side down in greased baking pan. Melt butter, add flour, stir well. Add broth; cook till thick. Stir in sour cream and chiles. Stir until heated. Pour over enchiladas. Bake at 375 degrees for 20 minutes or until heated through. Put remaining cheese on top and return to oven for 5 more minutes. Garnish with chopped green onions and a sprig of fresh cilantro, if desired. Posted to CHILE-HEADS DIGEST V4 #057 by Judy Howle
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|Serving Size: 1 Serving (4531g)|
|Recipe Makes: 1|
|Calories from Fat: 4243 (43%)|
|Amt Per Serving||% DV|
|Total Fat 471.5g||629 %|
|Saturated Fat 148.8g||744 %|
|Monounsaturated Fat 183.6g|
|Polyunsanturated Fat 107.1g|
|Cholesterol 1080.1mg||332 %|
|Sodium 4936.1mg||170 %|
|Potassium 7224.9mg||190 %|
|Total Carbohydrate 1086.7g||320 %|
|Dietary Fiber 149.9g||600 %|
|Sugars, other 936.9g|
|Protein 372.4g||532 %|
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Calories per serving: 9874
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