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Chicken Enchiladas Recipe
|Boned chicken/Any leftover chicken or turkey||2 Can (20 oz)|
|Longhorn cheese||2 Cup (32 tbs), shredded|
|Picante sauce/Green chiles||1 Cup (16 tbs)|
|Sour cream||8 Ounce|
|Cream of chicken soup||2 Can (20 oz)|
Serving size: Complete recipe
Calories 3239 Calories from Fat 1848
% Daily Value*
Total Fat 210 g322.7%
Saturated Fat 108 g540%
Trans Fat 0 g
Cholesterol 888.8 mg
Sodium 8632.2 mg359.7%
Total Carbohydrates 160 g53.3%
Dietary Fiber 4.2 g16.8%
Sugars 28.3 g
Protein 185 g370.9%
Vitamin A 120.2% Vitamin C 4.3%
Calcium 248.3% Iron 98.8%
*Based on a 2000 Calorie diet
Fry the tortillas in a little oil until soft, drain on paper towels.
Heat together soup, sour cream and picante sauce (start with 1 tablespoon of picante sauce and add more if desired).
Fill the drained tortillas with shredded cheese and chicken.
Roll and place in 13 x 9-inch baking dish.
Cover with picante sauce and any leftover cheese.
Bake 30 minutes.