Use 13x9 inch greased baking dish. In bowl, mix chicken, one half C sour cream, garlic, green chilies, cumin and one fourth C cheese. Puree salsa, water, remaining sour cream in blender. Spread 1 C over bottom of dish. Spoon half cup chicken mixture down center of each tortilla. Roll and place in baking dish. Heat oven to 350F. Pour remaining sauce over tortillas; bake uncovered 35 minutes. Sprinkle with remaining cheese and bake 15 minutes longer or til bubbly.
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|Serving Size: 1 Serving (254g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 164 (29%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 3g|
|Cholesterol 43.9mg||14 %|
|Sodium 1172.1mg||40 %|
|Potassium 404.1mg||11 %|
|Total Carbohydrate 74.7g||22 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 69.9g|
|Protein 26.1g||37 %|
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Calories per serving: 574
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