I've tried these with verde enchilada sauce, but I like the regular red sauce the best.
Spread about 2 T. of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3-1/2 cup down the center of each tortilla; top with 1 T. cheese. Roll up and place seam side donw in a greased 9x13 inch baknig dish. Pour enchilada sauce over top; sprinkle with onions, olives, and remaining cheese. Bake uncovered at 350? for 35 minutes, or until heated through. Just before serving, garnish with lettuce and tomatoes if desired.
I like to use corn tortillas rather than flour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1406g)|
|Recipe Makes: 4|
|Calories from Fat: 1576 (40%)|
|Amt Per Serving||% DV|
|Total Fat 175.2g||234 %|
|Saturated Fat 77g||385 %|
|Monounsaturated Fat 66g|
|Polyunsanturated Fat 21.7g|
|Cholesterol 399.2mg||123 %|
|Sodium 7643.7mg||264 %|
|Potassium 2197.2mg||58 %|
|Total Carbohydrate 413.5g||122 %|
|Dietary Fiber 29.8g||119 %|
|Sugars, other 383.7g|
|Protein 165.3g||236 %|
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: 3923
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.