Great to make and freeze! Works well when bringing dinner to someone who just had a baby or whatever!
Pre heat oven to 350. In skillet melt margarine and saute onion and/or green pepper, add flour and mix. Add chicken broth and chicken bouillon and heat until mixture thickens. Remove from heat and add sour cream.
In medium size bowl mix chicken, mexican/taco cheese, chili powder, chopped chilies, and 1 cup sauce mixture and mix together. Place some chicken mixture in tortilla. Roll together and place fold side down in a lightly greased pan. (you can place some of sauce mixture in pan before placing enchilada's in pan for softer enchilada's) Pour remaining sauce over all enchilada's. Sprinkle swiss cheese over top. Bake uncovered for 25-30 min.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (791g)|
|Recipe Makes: 6|
|Calories from Fat: 743 (36%)|
|Amt Per Serving||% DV|
|Total Fat 82.5g||110 %|
|Saturated Fat 28.8g||144 %|
|Monounsaturated Fat 34.8g|
|Polyunsanturated Fat 14.1g|
|Cholesterol 150.6mg||46 %|
|Sodium 3561.6mg||123 %|
|Potassium 1180.5mg||31 %|
|Total Carbohydrate 250.8g||74 %|
|Dietary Fiber 15.7g||63 %|
|Sugars, other 235.1g|
|Protein 78.1g||112 %|
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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: 2079
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