Chicken Enchiladas/Green Chilies Recipe
Servings: 12
Ingredients
- 1 whole chicken, deboned and coarsely minced
- 1 sm. can green chilies, minced
- 2 cans cream of chicken soup (undiluted)
- 1 onion, minced
- 1 (16 ounce.) lowfat sour cream
- 1 teaspoon garlic salt
- 1 teaspoon pepper
- 6 ounce. Monterey Jack cheese, shredded
- 6 ounce. sharp Cheddar cheese, shredded
- 1 pkg. lg. flour tortillas
Directions
- Saute/fry onion in butter; add in soup, chicken, lowfat sour cream, chiles, garlic salt and pepper. Prepare and chill. Fry tortillas briefly. Fill with mix; mix in thirds and place in baking dish.
- Sprinkle with both cheeses. Pour remaining mix on top; sprinkle with cheeses. Heat in 350 degree oven till cheese bubbles. Garnish with ripe olives. This dish may be prepared and refrigerated or possibly frzn till time to cook.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 12 servings | |
| Calories 461 | |
| Calories from Fat 312 | 68% |
| Total Fat 34.91g | 44% |
| Saturated Fat 15.3g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 601mg | 25% |
| Potassium 373mg | 11% |
| Total Carbs 7.68g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 3.02g | 2% |
| Protein 28.6g | 46% |
