Chicken enchiladas for 2-4 people.
Preheat the oven to 350 degrees. Use a glassmor metal baking dish, treat with Pam.
Mix the soup, half of the cheese, seasoning, milk, and sour cream. This will be the filling.
Divide the chicken and filling evenly between 4 - 6 burrito shells. Hold back some filling to coat the enchiladas after they are in the pan. Cover the pan with foil and cook for 30 minutes or until bubbling.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (277g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 412 (69%)|
|Amt Per Serving||% DV|
|Total Fat 45.7g||61 %|
|Saturated Fat 21.3g||107 %|
|Monounsaturated Fat 15.3g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 164.7mg||51 %|
|Sodium 954.2mg||33 %|
|Potassium 350.3mg||9 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 7.2g|
|Protein 37.5g||54 %|
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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: 595
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