Try this Chicken Enchiladas recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees.
In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube chicken and return it to the skillet. Add the onion, sour cream, cheddar cheese, parsley, oregano and black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
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Serving Size: 1 Serving (584g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1190 | ||
Calories from Fat: 319 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.4g | 47 % | |
Saturated Fat 13.4g | 67 % | |
Monounsaturated Fat 14.7g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 107.2mg | 33 % | |
Sodium 2668.2mg | 92 % | |
Potassium 1023.3mg | 27 % | |
Total Carbohydrate 155.2g | 46 % | |
Dietary Fiber 10.1g | 41 % | |
Sugars, other 145g | ||
Protein 59.3g | 85 % | |
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: 1190
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