In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside. This is will get to the bubble up/boil stage quickly and make a huge hot mess if you don't keep stirring. I learned the hard way. Twice. Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent. Or if you omit onions like I have done, for a few minutes to blend the flavors and juices.
Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.)
Fill each tortilla with about 2 tbls. of the chicken mixture.
Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do) Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in a 8×11 dish sprayed with cooking spray. Pour/Spread the sour cream sauce over enchiladas. Top with the remaining cheese.
Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (638g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 117 (18%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 297.5mg||92 %|
|Sodium 772mg||27 %|
|Potassium 1275.1mg||34 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 15.9g|
|Protein 111.3g||159 %|
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Calories per serving: 668
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