Cook sliced onions in oil for 20 minutes till carmelized. Reduce heat to low, add chopped chicken and next 4 ingredients, stirring until combined. Set aside.Pulse chiles and next 5 ingredients in food processor until combined.Bring chile mixture and chicken broth to boil in a saucepan over high heat and cook 5 minutes until slightly thickened. Remove from heat and stir in salsa. Spread 1/3 of chile mixture on bottom of a lightly greased 9X13 pan. Spoon chicken mixture evenly down the center of each tortilla, roll up and place seam side down in dish. Pour remaining chile mixture over and top with cheese. Bake at 375 for 20 to 25 minutes until bubbly.
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Serving Size: 1 Serving (202g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 331 | ||
Calories from Fat: 215 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.8g | 32 % | |
Saturated Fat 10.9g | 54 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 88mg | 27 % | |
Sodium 637.1mg | 22 % | |
Potassium 393.8mg | 10 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 9.9g | ||
Protein 18.1g | 26 % | |
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: 331
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