To Prepare Green Chile Sauce: Saute garlic and onion in oil in a heavy saucepan. Blend in flour with a wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes. Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm. Mix one cup chile sauce with the chicken. Put 1/4 cup of the mixture on each tortilla and roll it up. Place in a baking dish, cover enchiladas with grated cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350 Deg F for about 20 minutes. Smother with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.
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|Serving Size: 1 Serving (700g)|
|Recipe Makes: 6|
|Calories from Fat: 569 (37%)|
|Amt Per Serving||% DV|
|Total Fat 63.3g||84 %|
|Saturated Fat 27.6g||138 %|
|Monounsaturated Fat 20.9g|
|Polyunsanturated Fat 10.4g|
|Cholesterol 176.6mg||54 %|
|Sodium 758.1mg||26 %|
|Potassium 1240.2mg||33 %|
|Total Carbohydrate 181.3g||53 %|
|Dietary Fiber 24.7g||99 %|
|Sugars, other 156.6g|
|Protein 67g||96 %|
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Calories per serving: 1530
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