In medium saucepan, stir together soup, milk, garlic, and cheese. Once cheese is melted, add chicken. Fill tortillas and place in greased baking dish. Pour remaining chicken mixture over enchiladas. Bake at 350 for about 25 minutes.
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|Serving Size: 1 Serving (4286g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3856 (33%)|
|Amt Per Serving||% DV|
|Total Fat 428.5g||571 %|
|Saturated Fat 130.3g||651 %|
|Monounsaturated Fat 185.1g|
|Polyunsanturated Fat 80.3g|
|Cholesterol 866.1mg||266 %|
|Sodium 23190.5mg||800 %|
|Potassium 6980.9mg||184 %|
|Total Carbohydrate 1472.3g||433 %|
|Dietary Fiber 86.4g||346 %|
|Sugars, other 1385.9g|
|Protein 448.3g||640 %|
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Calories per serving: 11680
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