Easy and delicious.
Heat oven to 400 degrees. Spray 13x9 glass backing dish with cooking spray.
In medium skillet with a little oil or spray , cook chicken until pink is gone. Shred and set aside. Add onions to skillet and sauté lightly.
Add green chilies, 1 can enchilada sauce, cream cheese and return shredded chicken to pan. Heat until cream cheese melted.
Spoon mixture in tortillas , roll and place seam side down in backing dish. Pour remaining can of enchilada sauce over rolled up tortillas .
Place in oven and bake about 20 minutes. Top with cheddar cheese and return to over for about 5-10 minutes more until bubbly and cheese melted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (766g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1970 | ||
Calories from Fat: 515 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.2g | 76 % | |
Saturated Fat 18.1g | 90 % | |
Monounsaturated Fat 25.2g | ||
Polyunsanturated Fat 9.6g | ||
Cholesterol 85.4mg | 26 % | |
Sodium 3715.3mg | 128 % | |
Potassium 1189.8mg | 31 % | |
Total Carbohydrate 293g | 86 % | |
Dietary Fiber 18.7g | 75 % | |
Sugars, other 274.3g | ||
Protein 66.5g | 95 % | |
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: 1970
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