Spoon 1/2 cup Enchilada Sauce into a greased 13x9 inch baking dish. In a large saucepan, cook and stir the creame cheese and salsa over medium heat for 2-3 minutes or until well blended. Stir in the beans, chicken, and chilies.
Pour olive oil in a pan (enough to cover bottom). Fry tortillas 3 seconds on each side. Soak up oil on tortillas.
Place about 1/3 cup mixture of meet sauce down center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
Cover and bake at 350 for 25 to 30 minutes or until heated through. Serve with lettuce, tomatoes,sour creame, or black olives (optional).
1serving (2 each) 468 calories; 13 grams fat (6 g saturated fat); 75 mg cholesterol, 1,394 mg sodium; 51 g carbohydrates; 8 g fiber; 34 g protein.
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|Serving Size: 1 Serving (449g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 259 (34%)|
|Amt Per Serving||% DV|
|Total Fat 28.8g||38 %|
|Saturated Fat 13.1g||65 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 99.7mg||31 %|
|Sodium 1905.5mg||66 %|
|Potassium 987.7mg||26 %|
|Total Carbohydrate 81.6g||24 %|
|Dietary Fiber 13.2g||53 %|
|Sugars, other 68.4g|
|Protein 42.3g||60 %|
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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: 753
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