Stir first 5 ingredients. Spoon chicken mixture evenly over each tortilla and roll up. Arrange in a lightly greased 13x9 baking dish. Coat tortillas with cooking spray. Bake at 350* for 35 minuets. Stir together sour cream and green taco sauce. Spoon over hot enchilladas. Add favorite toppings
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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 307 (65%)|
|Amt Per Serving||% DV|
|Total Fat 34.1g||45 %|
|Saturated Fat 17.3g||87 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 117mg||36 %|
|Sodium 658.9mg||23 %|
|Potassium 416.9mg||11 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 5.9g|
|Protein 34.3g||49 %|
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Calories per serving: 471
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