Try this Kristi’s chicken enchiladas recipe, or contribute your own.
Suggest a better descriptionCook chicken and onion with taco seasoning until no longer pink. Shred or break apart as it is cooking. Blend soup, sauces and chilis in a blender. Dip each tortilla in blended sauce. Fill with beans, chicken and onion, and cheese. Roll up and place in pan. Top all with remaining sauce and cheese. Bake at 350 for approx. 45 minutes.
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Serving Size: 1 (1809g) | ||
Recipe Makes: 1 | ||
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Calories: 2090 | ||
Calories from Fat: 848 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 94.2g | 126 % | |
Saturated Fat 25g | 125 % | |
Monounsaturated Fat 33.5g | ||
Polyunsanturated Fat 23.4g | ||
Cholesterol 340.2mg | 105 % | |
Sodium 10657.6mg | 368 % | |
Potassium 4228.2mg | 111 % | |
Total Carbohydrate 174.2g | 51 % | |
Dietary Fiber 53.3g | 213 % | |
Sugars, other 120.9g | ||
Protein 137g | 196 % | |
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: 2090
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