Preheat oven to 450. Saute onion in hot oil until softened. Add chicken, tomatoes, black beans, half the salsa, chilies, chili powder, salt and pepper to taste. Heat through. Keep warm over low heat. Cover bottom of 8 x 12 baking pan with half the enchilada sauce. Dampen each tortilla with water and heat on both sides in hot frying pan until soft. Place some of the chicken mixture on each tortilla and roll up. Place seam side down in baking dish. Repeat with all tortillas. Top with remaining enchilada sauce, remaining salsa, sour cream and grated cheese. Cover and bake until hot. About 15 minutes. Serve with green onions and more salsa if desired. Per serving (excluding unknown items): 2684 Calories; 115g Fat (38% calories from fat); 104g Protein; 323g Carbohydrate; 208mg Cholesterol; 3795 mg Sodium By Patty
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|Serving Size: 1 Serving (4107g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2074 (23%)|
|Amt Per Serving||% DV|
|Total Fat 230.4g||307 %|
|Saturated Fat 58.9g||295 %|
|Monounsaturated Fat 109.9g|
|Polyunsanturated Fat 47.3g|
|Cholesterol 278.8mg||86 %|
|Sodium 21607.3mg||745 %|
|Potassium 7205.9mg||190 %|
|Total Carbohydrate 1386.1g||408 %|
|Dietary Fiber 118.6g||474 %|
|Sugars, other 1267.6g|
|Protein 324g||463 %|
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Calories per serving: 8978
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