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Name: Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 13 corn tortillas; 15 ounces mild enchilada sauce; 12 ouncs medium enchilada sauce; 2 cups Cheddar cheese shredded; 4 cups Chicken cooked and shredded

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INGREDIENTS

13 corn tortillas
15 ounces mild enchilada sauce
12 ouncs medium enchilada sauce
2 cups Cheddar cheese ; shredded
4 cups Chicken ; cooked and shredded

INSTRUCTIONS

Warm tortillas wrapped in a towel in microwave for 90 seconds.

Combine sauces in a bowl and pour a thing layer in the bottom of a 9x13 inch pan. Roll about 1/4 cup chicken in each tortilla and place tightly together in pan. Pour remaining suace over tortillas and chicken to coat. Sprinkle cheese on top.

Bake for 12 minutes in a 425 degree oven

if freezing: freeze before baking covered tightly with foil. Bake covered in a 425 degree oven for 20 minutes frozen. Remove foil and bake 12 minutes more until cheese is melted and enchiladas are heated through.

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Nutrition

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Serving Size: 1 Serving (325g)
Recipe Makes: 6 Servings

Calories: 631
Calories from Fat: 349 (55%)

Amt Per Serving		% DV

	Total Fat 38.8g	52 %
	Saturated Fat 16g	80 %
	Monounsaturated Fat 13.9g
	Polyunsanturated Fat 6.1g
Cholesterol 158.2mg		49 %
Sodium 405.1mg		14 %
Potassium 438.2mg		12 %
Total Carbohydrate 27.6g		8 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 23.8g
Protein 42.2g		60 %
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.

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Calories per serving: 631

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