1Heat oven to 375F.
2In small bowl, stir soup and sour cream together.
3Heat butter in saucepan over medium heat.
4Add onion and chili powder, cook until onion is tender.
5Stir in chicken, green chilies, and 3 TBS of soup mixture.
6Spread 1/4 cup mix along center of each tortilla.
7Roll, place seam side down in 12x8 baking dish.
8Spread remaining soup mixture over enchiladas.
9Bake, covered, for 15 minutes.
10Uncover, sprinkle with cheese, and bake 5 minutes more.
| 32 min | 12 min prep |
For something different use cream of celery, corn tortillas instead of flour, and enchilada sauce (red) added across the top instead!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (851g)|
|Recipe Makes: 4|
|Calories from Fat: 725 (31%)|
|Amt Per Serving||% DV|
|Total Fat 80.5g||107 %|
|Saturated Fat 27.3g||137 %|
|Monounsaturated Fat 33.6g|
|Polyunsanturated Fat 13.9g|
|Cholesterol 123mg||38 %|
|Sodium 4709.8mg||162 %|
|Potassium 1277.7mg||34 %|
|Total Carbohydrate 319.6g||94 %|
|Dietary Fiber 19.6g||78 %|
|Sugars, other 300g|
|Protein 79g||113 %|
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: 2341
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