Roll chicken, corn and half of cheese into tortillas. Melt butter. Add flour and whisk into paste. Add chicken broth, cream of chicken soup, sour cream, green chilis, salt and pepper. Whisk until smooth. Pour over enchiladas and top with remaining cheese. Bake at 350 degrees for 30 minutes.
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 393 (66%)|
|Amt Per Serving||% DV|
|Total Fat 43.6g||58 %|
|Saturated Fat 23.4g||117 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 157.4mg||48 %|
|Sodium 361mg||12 %|
|Potassium 354.9mg||9 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 16g|
|Protein 31.9g||46 %|
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Calories per serving: 591
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