Chicken Enchiladas Recipe
Ingredients
| 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 | |
| Pepper | 1⁄4 Teaspoon | |
| Flour tortillas | 10 (10 Inch) | |
| Colby cheese | 1 Cup (16 tbs), shredded | |
| Colby cheese | 1 Cup (16 tbs), shredded |
Nutrition Facts
Serving size: Complete recipe
Calories 5246 Calories from Fat 3147
% Daily Value*
Total Fat 362 g556.3%
Saturated Fat 174 g869.8%
Trans Fat 0 g
Cholesterol 1160.7 mg386.9%
Sodium 8584.5 mg357.7%
Total Carbohydrates 208 g69.4%
Dietary Fiber 10.2 g40.8%
Sugars 28.3 g
Protein 292 g583.7%
Vitamin A 177% Vitamin C 75.8%
Calcium 385.2% Iron 122.7%
*Based on a 2000 Calorie diet
Directions
Preheat oven to 350°F.
In large mixing bowl, combine chicken, sour cream, soup, cheeses, green chilies, onion and pepper.
Mix well.
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.
Chef
