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.
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|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 %|
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Calories per serving: 3066
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