Prep: 30 minutes
Bake: 30 minutes
Oven: 350F
Makes: 6 servings
1. In a medium skillet cook the ΒΌ cup almonds and the onion in hot butter over medium heat until onion is tender and nuts are lightly toasted. Remove skillet from heat. Stir in 1 tablespoon of the green chile peppers; reserve remaining peppers for sauce.
2. In a medium bowl combine cream cheese, the 1 tablespoon milk, and cumin; add nut mixture and chicken. Stir until combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near one edge; roll up. Place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. Set aside.
3. For sauce, in a medium bowl combine the reserved chile peppers, soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil. Bake in a 350F oven about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese and the 2 tablespoons almonds. Return to oven; bake about 5 minutes more or until cheese melts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (272g) | ||
Recipe Makes: 6 | ||
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Calories: 478 | ||
Calories from Fat: 333 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37g | 49 % | |
Saturated Fat 14.5g | 72 % | |
Monounsaturated Fat 12.9g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 103.4mg | 32 % | |
Sodium 658.3mg | 23 % | |
Potassium 425.6mg | 11 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 10.4g | ||
Protein 25.1g | 36 % | |
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: 478
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