So easy, a great family meal! Use spicy or green enchilada sauce if you prefer.
Preheat oven to 350 degrees F (175 degrees C).
In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Shred the chicken and return it to skillet. Add the onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in half of the red enchilada sauce.
Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with remaining enchilada sauce and 3/4 cup cheddar cheese. Bake uncovered in the preheated oven for 20 minutes. Cool 10 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (296g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 160 (36%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 68.6mg||21 %|
|Sodium 1268.7mg||44 %|
|Potassium 336.4mg||9 %|
|Total Carbohydrate 41.9g||12 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 37.8g|
|Protein 26.4g||38 %|
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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: 443
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