Spread about 2 Tbsp of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top with 1-2 Tbsp cheese. Roll up and place seam side down in a greased baking dish. Pour enchilada sauce over top; sprinkle with remaining cheese.
Bake, uncovered, at 350(F)for 35 minutes or until heated through.
Serve with a tossed salad.
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|Serving Size: 1 Serving (670g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 671 (32%)|
|Amt Per Serving||% DV|
|Total Fat 74.6g||99 %|
|Saturated Fat 30g||150 %|
|Monounsaturated Fat 30.4g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 94.8mg||29 %|
|Sodium 4000.7mg||138 %|
|Potassium 993.9mg||26 %|
|Total Carbohydrate 288.3g||85 %|
|Dietary Fiber 17.3g||69 %|
|Sugars, other 271g|
|Protein 64g||91 %|
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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: 2099
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