easy, tasty weeknight dinner
Preheat the over to 350(F) degrees.
Combine pecans, butter, onion and chicken in skillet. In bowl, combine cream cheese, milk, salt and cumin. Add the chicken mixture. Roll mixture into 6 inch round tortillas and pour sauce over the enchiladas. Cover with foil and bake for 35 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (421g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 307 (57%)|
|Amt Per Serving||% DV|
|Total Fat 34.1g||45 %|
|Saturated Fat 15.3g||77 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 103.7mg||32 %|
|Sodium 887mg||31 %|
|Potassium 349mg||9 %|
|Total Carbohydrate 35.1g||10 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 32.9g|
|Protein 23.2g||33 %|
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Calories per serving: 539
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