Try this Enchiladas Blancas recipe, or contribute your own.
Suggest a better descriptionSpray non-stick spray on appropriate sized baking dish. Combine chicken, onions, and half of the grated cheese. Warm tortillas slightly so they can be rolled easily. Place 1/4 cup of the chicken mixture in the center of a tortilla and roll it up. Place it seam side down in baking dish. Continue until all are done. Mix remaining half of the grated cheese with sour cream, soup, and chilies and pour over the enchiladas. If there is any of the chicken mixture left, I usually mix it in with this. Sprinkle the remaining cheese over the top. Bake covered for 30 minutes at 350. Uncover and bake for 15 minutes more or until browned. VARIATIONS Use corn tortillas, fry briefly in hot oil to soften. Add chopped olives to the filling. Add chili powder to filling for spicier flavor. Substitute shredded roast pork for the chicken. Posted to KitMailbox Digest by CathCooks@aol.com on Nov 25, 1997
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Serving Size: 1 Serving (1154g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 734 | ||
Calories from Fat: 446 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.6g | 66 % | |
Saturated Fat 24.6g | 123 % | |
Monounsaturated Fat 17.1g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 102.1mg | 31 % | |
Sodium 2556.9mg | 88 % | |
Potassium 846.7mg | 22 % | |
Total Carbohydrate 48.5g | 14 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 46g | ||
Protein 25.3g | 36 % | |
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: 734
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