Try this Chicken Enchiladas recipe, or contribute your own.
Suggest a better descriptionRub taco seasoning onto chicken breasts and place in crock pot (can be frozen). Cook on high for 4 hours and then shred.
Chicken Mixture:
Warm cream of chicken soup, 1 cup sour cream, 8 oz cream cheese, 1 can diced tomatoes with mild green chiles. Place a small amount of sauce in bottom of 9 x 13 pan and smaller pan. Add 1/2 of the chicken (approximately 3 chicken breasts)
Enchiladas:
Place 2 large spoons of chicken mixture down center of tortilla, wrap, place seam side down in pan (7 in large and 3 in small).
Sauce:
Warm 8 oz sour cream, 1 cup taco cheese.
Pour topping over tortillas. Top with 2 cups Mexican blend shredded cheese and sliced black olives over 1/2. Cover and cook 350 for 15 minutes. Uncover and cook additional 10 minutes on 450.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (436g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 861 | ||
Calories from Fat: 302 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.5g | 45 % | |
Saturated Fat 14.5g | 73 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 71.5mg | 22 % | |
Sodium 829.4mg | 29 % | |
Potassium 626.1mg | 16 % | |
Total Carbohydrate 126.4g | 37 % | |
Dietary Fiber 16.9g | 68 % | |
Sugars, other 109.5g | ||
Protein 20.6g | 29 % | |
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: 861
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