Another converted recipe from Cooking light for OAMC use. These are obviously good and like right away and a good alternative to fast food if you want something quick at home.
1Coat a large skillet with cooking spray and saute onions until soft.
2Meanwhile, mix chicken, 1/2 c.
3cheddar, picante sauce and cream cheese.
4Addto onions and cook over low heat until cheese begins to melt.
5Spoon about 1/3 cup filling on each tortilla ands roll up.
6Place enchiladas (seam side down) in a 9x13 baking dish.
7Drizzle with taco sauce and remaining cheese.
8*Note:I flash freeze them and bag at this point in family size portions.
9If you are going ahead and eating now cover and bake at 350F 15 minutes.
10If you are pulling from the freezer, thaw in the refrigerator then bake.
| 35 min | 20 min prep |
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (924g) | ||
Recipe Makes: 4 | ||
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Calories: 2003 | ||
Calories from Fat: 471 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.3g | 70 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 24.4g | ||
Polyunsanturated Fat 9.6g | ||
Cholesterol 66.3mg | 20 % | |
Sodium 5405.8mg | 186 % | |
Potassium 1403.9mg | 37 % | |
Total Carbohydrate 305.1g | 90 % | |
Dietary Fiber 23.5g | 94 % | |
Sugars, other 281.5g | ||
Protein 73.3g | 105 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2003
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