Mix together chicken, chilies and salt. Combine enchilada sauce and evaporated milk. Fry tortillas in hot oil for a few seconds on each side until limp. Dip each tortilla in enchilada sauce mixture; fill with 1/4 cup chicken mixture; roll up and place seam side down in 13X9-inch baking dish. Pour remaining sauce over. Sprinkle with cheese. Bake in preheated 425-degree F oven for 15 minute, until bubbly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1450g)|
|Recipe Makes: 1|
|Calories from Fat: 1626 (53%)|
|Amt Per Serving||% DV|
|Total Fat 180.6g||241 %|
|Saturated Fat 74.4g||372 %|
|Monounsaturated Fat 64.4g|
|Polyunsanturated Fat 28.6g|
|Cholesterol 710mg||218 %|
|Sodium 1860.7mg||64 %|
|Potassium 2245.5mg||59 %|
|Total Carbohydrate 158.3g||47 %|
|Dietary Fiber 22.8g||91 %|
|Sugars, other 135.5g|
|Protein 202.1g||289 %|
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: 3066
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