Heat the oven to 350.
Stir the soup, sour cream, chiles, onion, and chili powder in a medium bowl.
Move 1 cup of the soup mixture to large bowl, add chicken and cheese and mix well. Add Rotel to original mixture in medium bowl. Mix well and put thin layer on bottom of baking dishes.
Meanwhile, divide chicken mixture between tortillas. Roll up the tortillas and place seam-side down in an 11x7 baking dish. Pour remaining soup mixture over the filled tortillas.
Cover baking dish.
Bake for 40 minutes or until enchiladas are hot and bubbly.
Top with chopped tomato and onion if desired.
I would double soup mixture to pour over top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (659g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 452 (26%)|
|Amt Per Serving||% DV|
|Total Fat 50.3g||67 %|
|Saturated Fat 14.9g||74 %|
|Monounsaturated Fat 23g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 23.9mg||7 %|
|Sodium 3894.3mg||134 %|
|Potassium 958.4mg||25 %|
|Total Carbohydrate 276.1g||81 %|
|Dietary Fiber 16.7g||67 %|
|Sugars, other 259.4g|
|Protein 49.1g||70 %|
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: 1769
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!