• Heat the oven to 400°F. Stir the soup, water, chiles, oregano and chili powder in a medium bowl.
• Stir 1 cup soup mixture, chicken and 1/4 cup cheese in a medium bowl.
• Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Sprinkle with the remaining cheese. Cover the baking dish.
• Bake for 30 minutes or until the enchiladas are hot and bubbling.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (149g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 115 (45%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 52.9mg||16 %|
|Sodium 505.9mg||17 %|
|Potassium 185.4mg||5 %|
|Total Carbohydrate 17g||5 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 14.1g|
|Protein 17.2g||25 %|
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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: 254
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