Try this New Mexico Chicken Enchiladas recipe, or contribute your own.
Suggest a better descriptionLightly grease 9 x 13 pan. Set aside one dozen flour tortillas and 1 C shredded cheese (co-jack is good).
Mix:
- 2 C cooked/diced chicken
- 1 C each diced onion and green pepper
- 2 T. melted butter
Cook til thick:
- 3T. butter
- ½ C diced green chile (or other chile or salsa to taste)
- ¼ C flour
- 2 ½ C chicken broth
Add:
- 1 C sour cream
- ½ C shredded cheese
- sliced black olives
Mix ½ C of sauce into chicken mixture. Dip flour tortillas into remaining sauce and fill with chicken mixture. Roll and place in pan. Fill pan with filled, rolled tortillas and top with any remaining sauce and the 1 C of shredded cheese. Bake at 350° F for 25 minutes. Serve with shredded lettuce and chopped tomatoes, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (340g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 488 | ||
Calories from Fat: 421 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.8g | 62 % | |
Saturated Fat 26.8g | 134 % | |
Monounsaturated Fat 14.3g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 113.6mg | 35 % | |
Sodium 1308.4mg | 45 % | |
Potassium 219.9mg | 6 % | |
Total Carbohydrate 12.8g | 4 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 10.5g | ||
Protein 7.1g | 10 % | |
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: 488
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