Chicken Enchiladas from Pillsbury cookbook.
1: Heat oven to 350 F. Spray 13x9 inch (3qt) baking dish with nonstick cooking spray. In medium bowl, combine chicken, Monterey Jack cheese, roasted peppers, chiles and sour cream; mix well.
2: Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 1/2 cup chicken mixture. Roll up tortillas; arrange, seam side down, in sprayed baking dish. Top enchilads with any remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
3: Bake at 350 F for 45-60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time. If desired, serve with lettuce, tomato, avocado and additional sour cream.
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Serving Size: 1 Serving (205g) | ||
Recipe Makes: 8 | ||
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Calories: 462 | ||
Calories from Fat: 239 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.5g | 35 % | |
Saturated Fat 13.2g | 66 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 81.8mg | 25 % | |
Sodium 789.9mg | 27 % | |
Potassium 280.8mg | 7 % | |
Total Carbohydrate 27.2g | 8 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 25.3g | ||
Protein 26g | 37 % | |
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: 462
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