Chicken enchiladas with BLT ranch sauce
Preheat the oven to 350. Mix the sour cream, ranch dressing, lettuce and tomatoes in a large bowl. Pour half of the mixture into a smaller bowl. In the large bowl add the chicken, half of the bacon pieces, and half of the cheese. Mix it together and spoon about 4 tb of the mixture onto each of the tortillas and roll it up. Spread 1 tb of the remaining ranch sauce around the bottom of a casserole dish. Place the tortillas into the casserole dish and pour the remaining ranch sauce over the top. Add the remaining bacon pieces and cheese. Bake for 20 mins, or until the cheese is melted.
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Serving Size: 1 Serving (381g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 1119 | ||
Calories from Fat: 355 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.4g | 53 % | |
Saturated Fat 12.4g | 62 % | |
Monounsaturated Fat 16g | ||
Polyunsanturated Fat 8.7g | ||
Cholesterol 60.7mg | 19 % | |
Sodium 2171.2mg | 75 % | |
Potassium 571.5mg | 15 % | |
Total Carbohydrate 145.8g | 43 % | |
Dietary Fiber 8.8g | 35 % | |
Sugars, other 136.9g | ||
Protein 42.2g | 60 % | |
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: 1119
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