Preheat oven to 350 F.
Stir together the soup, yogurt, picante sauce, and chili powder.
Remove one cup of the chicken soup/picante sauce mixture and combine it with the chicken and half of the cheese.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side down in an 8 x 11 inch shallow baking dish. Pour the remaining soup/picante sauce mixture over the filled tortillas. Sprinkle the rest of the cheese evenly over the top. Cover the baking dish.
Bake 40 minutes or until the enchiladas are hot and bubbling.
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|Serving Size: 1 Serving (307g)|
|Recipe Makes: 4|
|Calories from Fat: 287 (61%)|
|Amt Per Serving||% DV|
|Total Fat 31.9g||42 %|
|Saturated Fat 15.1g||75 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 119.8mg||37 %|
|Sodium 994.8mg||34 %|
|Potassium 352mg||9 %|
|Total Carbohydrate 8.9g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 8.3g|
|Protein 36.8g||53 %|
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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: 473
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