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Chicken Enchiladas

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  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

Insert metal accessory rack.
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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

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 mg341%

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

Chicken Enchiladas Recipe