Try this Chicken Enchiladas recipe, or contribute your own.
Suggest a better descriptionIn pot of water, boil onion, garlic and pepper. Put soup and boullion into blender with stuff in pot. Mix well
Roll chicken into cooked corn tortillas. Pour sauce over rolled tortillas. Bake 400 for 20 min.
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Serving Size: 1 Serving (279g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 448 | ||
Calories from Fat: 120 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.3g | 18 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 73.8mg | 23 % | |
Sodium 770.4mg | 27 % | |
Potassium 430.4mg | 11 % | |
Total Carbohydrate 48.5g | 14 % | |
Dietary Fiber 6.1g | 25 % | |
Sugars, other 42.4g | ||
Protein 34.2g | 49 % | |
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: 448
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