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Chicken And Tortilla Enchiladas

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Ingredients
  Canned cooked chicken 20 Ounce (2 Cans, 5 Ounce Each)
  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
  Colby cheese 2 1⁄2 Cup (40 tbs), shredded (Divided Into 1 And 1 1/2 Cups)
  Canned chopped green chilies 4 Ounce, drained (1 Can)
  Onion 2 Tablespoon, chopped
  Pepper 1⁄4 Teaspoon
  10 inch flour tortillas 10
Directions

In large mixing bowl, combine chicken, sour cream, soup, 1 1/2 cups Monterey Jack cheese, 1 1/2 cups Colby cheese, green chilies, onion and pepper.
Mix well.
Place 1/4 cup of mixture on each tortilla; roll up and place seam side down in 3-quart oblong glass baking dish.
Convection Bake at 350°E for 20 to 25 minutes.
Sprinkle with 1 cup Colby cheese and continue baking 5 minutes or until cheese is melted.

Recipe Summary

Method: 
Baked
Ingredient: 
Chicken

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4684 Calories from Fat 2745

% Daily Value*

Total Fat 315 g484.4%

Saturated Fat 175 g875.1%

Trans Fat 0 g

Cholesterol 1087.3 mg362.4%

Sodium 8711.4 mg363%

Total Carbohydrates 205 g68.4%

Dietary Fiber 26.5 g105.9%

Sugars 32.9 g

Protein 266 g531.9%

Vitamin A 174.9% Vitamin C 75.8%

Calcium 451.5% Iron 79.6%

*Based on a 2000 Calorie diet

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Chicken And Tortilla Enchiladas Recipe