Begin by whisking together enchilada sauce and the cream of mushroom soup. Place some of mixture on bottom of 9x13 pan. Just enough to cover bottom. Add taco seasoning and water to shredded baked chicken. Heat till seasoned and water absorbed. Put meat, cheese, and small amount of enchilada sauce in each tortilla. Roll and put seam down. Pur remaining sauce over tortillas and add remaining cheese. Bake 20-30 minutes at 350 degrees until bubbly.
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 143 (52%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 66.4mg||20 %|
|Sodium 346.4mg||12 %|
|Potassium 189.9mg||5 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 10.1g|
|Protein 20.8g||30 %|
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Calories per serving: 273
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