2 enchiladas per serving
Directions:
1. Spray 10-inch baking pan with non-stick cooking spray; set aside.
2. Mix cream of chicken soup, enchilada sauce, and sour cream together in bowl; set aside.
3. Melt butter in skillet and add chopped onions and garlic, cook until golden.
4. Add chicken and ½ cup prepared sauce to skillet. Mix and cook until heated through, then remove from heat.
5. Warm tortillas in NuWave Oven.
6. Place 1 cup sauce in prepared baking pan and spread evenly.
7. Spoon approximately 2 tablespoons chicken mixture in center of each tortilla. Add cheese to mixture, if desired.
8. Roll up tortillas and place in dish, seam side down.
9. Pour remaining sauce onto enchiladas and place pan on 1-inch rack.
10. Bake on Power Level HI for 10 minutes.
11. Add shredded cheese and cook on Power Level HI for 10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (331g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 496 | ||
Calories from Fat: 319 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.4g | 47 % | |
Saturated Fat 14g | 70 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 113.7mg | 35 % | |
Sodium 1477.4mg | 51 % | |
Potassium 281.3mg | 7 % | |
Total Carbohydrate 15.9g | 5 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 15.1g | ||
Protein 27.7g | 40 % | |
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: 496
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