In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up.
Place seam side down in a greased 13x9-in. baking dish.
Cover and bake at 350° for 20 minutes.
Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. If desired, serve with pico de gallo.
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|Serving Size: 1 (1795g)|
|Recipe Makes: Servings|
|Calories from Fat: 2541 (67%)|
|Amt Per Serving||% DV|
|Total Fat 282.3g||376 %|
|Saturated Fat 163.2g||816 %|
|Monounsaturated Fat 81.4g|
|Polyunsanturated Fat 18.4g|
|Cholesterol 1022.5mg||315 %|
|Sodium 6432.1mg||222 %|
|Potassium 2038.4mg||54 %|
|Total Carbohydrate 67.4g||20 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 60.7g|
|Protein 255.2g||365 %|
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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: 3810
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