This is a great recipe to prepare ahead of time. We sometimes like to sprinkle sliced olives and/or sliced green onions over the top for added flavor and presentation.
Preheat oven to 350 degrees. In a small bowl combine chicken soup, sour cream, green chilies, and minced onion flakes. Separate tortillas. Place a portion of the shredded chicken in the center of each of the tortillas. Spoon 2 tablespoons of the sour cream mixture over the chicken. Sprinkle some cheese over each enchilada and roll up. Place enchiladas in a greased baking pan. Spread any remaining sour cream mixture over the top. Sprinkle any remaining cheese. Bake in oven for 40 minutes.
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Serving Size: 1 Serving (321g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 602 | ||
Calories from Fat: 318 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.4g | 47 % | |
Saturated Fat 15.6g | 78 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 104.2mg | 32 % | |
Sodium 1742.7mg | 60 % | |
Potassium 294.7mg | 8 % | |
Total Carbohydrate 38.2g | 11 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 36g | ||
Protein 31.7g | 45 % | |
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: 602
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