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Chicken Enchiladas Recipe
|Cooked canned chicken||20 Ounce (4 Cans)|
|Sour cream||2 Cup (32 tbs)|
|Canned cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Monterey jack cheese||1 1⁄2 Cup (24 tbs), shredded|
|Canned chopped green chilies||4 Ounce, drained (1 Can)|
|Onion||2 Tablespoon, chopped|
|Flour tortillas||10 (10 Inch)|
|Colby cheese||1 Cup (16 tbs), shredded|
Serving size: Complete recipe
Calories 4674 Calories from Fat 2738
% Daily Value*
Total Fat 315 g484.7%
Saturated Fat 144.6 g723.2%
Trans Fat 0 g
Cholesterol 1022.9 mg
Sodium 7708.7 mg321.2%
Total Carbohydrates 204 g68.1%
Dietary Fiber 10.2 g40.8%
Sugars 27.5 g
Protein 257 g514.7%
Vitamin A 148.2% Vitamin C 75.8%
Calcium 285.9% Iron 116.6%
*Based on a 2000 Calorie diet
Preheat oven to 350°F.
In large mixing bowl, combine chicken, sour cream, soup, cheeses, green chilies, onion and pepper.
Place 1/2 cup of mixture on each tortilla; roll up and place seam side down in 3 quart oblong glass baking dish.
Bake for 25 to 35 minutes.
Sprinkle with 1 cup Colby cheese and continue to bake 5 minutes longer.
TO COOK BY COMBINATION: Insert metal acces sory rack.
Preheat oven to 300°E cook on combination code 3, 15 to 18 minutes.
Sprinkle with 1 cup colby cheese and continue to cook 5 minutes longer.