Prep: 30 minutes
Bake: 40 minutes
Oven: 350 F
Makes: 6 servings
1. In a medium skillet cook the 1/4 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 350° 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 (304g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 681 | ||
Calories from Fat: 323 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.8g | 48 % | |
Saturated Fat 15.1g | 75 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 97.5mg | 30 % | |
Sodium 1280.7mg | 44 % | |
Potassium 465.9mg | 12 % | |
Total Carbohydrate 58g | 17 % | |
Dietary Fiber 4.1g | 17 % | |
Sugars, other 53.9g | ||
Protein 31.4g | 45 % | |
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: 681
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