Try this Chicken Enchiladas recipe, or contribute your own.
Suggest a better descriptionCut up chicken. Cook. Mix chicken, sour cream, gr. Chili’s and 1 ½ can soup. Spread mixture on each tortilla. Roll up. Place each in 9x13 pan. Mix 1 ½ can soup with 1 can of milk. Pour over enchiladas. Sprinkle with cheese. Bake uncovered for 30 min. @ 350°.
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 251 | ||
Calories from Fat: 103 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 14.8mg | 5 % | |
Sodium 844.1mg | 29 % | |
Potassium 151.7mg | 4 % | |
Total Carbohydrate 29.4g | 9 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 27.9g | ||
Protein 7.3g | 10 % | |
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: 251
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