This is my husband's ALL-TIME favorite meal! Whenever I have to take a meal to neighbors or people are coming over, he always tells me this is what I should make. I'm sure everyone we know has eaten these by now, but we love 'em!
Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag. Let it marinate in the fridge for at least a 1/2 hour, but preferably a half day or so. Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Put rolled tortillas in 9x13 pan as you go. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any). Pour sauce on top of the enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
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Serving Size: 1 Serving (1171g) | ||
Recipe Makes: Servings | ||
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Calories: 2426 | ||
Calories from Fat: 1647 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 183g | 244 % | |
Saturated Fat 114.3g | 571 % | |
Monounsaturated Fat 52.6g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 566.7mg | 174 % | |
Sodium 2533.9mg | 87 % | |
Potassium 1450.8mg | 38 % | |
Total Carbohydrate 90.9g | 27 % | |
Dietary Fiber 11.4g | 46 % | |
Sugars, other 79.5g | ||
Protein 118.8g | 170 % | |
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: 2426
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