Enchiladas with a white sauce
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 6 | ||
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Calories: 430 | ||
Calories from Fat: 192 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.3g | 28 % | |
Saturated Fat 10.1g | 51 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 66.2mg | 20 % | |
Sodium 867.8mg | 30 % | |
Potassium 356mg | 9 % | |
Total Carbohydrate 36.3g | 11 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 34g | ||
Protein 22.9g | 33 % | |
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: 430
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