chicken enchiladas
Boil chicken and save broth. Melt in a pan butter stir in flour and mix well. Add 2-3 cups broth depending on thickness you like then add sour cream. Shred chicken put some sauce with chicken and save enough to pour over top of enchiladas. Top with montery jack and bake 325 20 min or just until heated through
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Serving Size: 1 Serving (62g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 194 | ||
Calories from Fat: 185 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.5g | 27 % | |
Saturated Fat 12.9g | 65 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 57.5mg | 18 % | |
Sodium 19.8mg | 1 % | |
Potassium 60.2mg | 2 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.8g | ||
Protein 1.4g | 2 % | |
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: 194
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