I've tried these with verde enchilada sauce, but I like the regular red sauce the best.
Spread about 2 T. of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3-1/2 cup down the center of each tortilla; top with 1 T. cheese. Roll up and place seam side donw in a greased 9x13 inch baknig dish. Pour enchilada sauce over top; sprinkle with onions, olives, and remaining cheese. Bake uncovered at 350? for 35 minutes, or until heated through. Just before serving, garnish with lettuce and tomatoes if desired.
I like to use corn tortillas rather than flour.
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Serving Size: 1 Serving (1406g) | ||
Recipe Makes: 4 | ||
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Calories: 3923 | ||
Calories from Fat: 1576 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 175.2g | 234 % | |
Saturated Fat 77g | 385 % | |
Monounsaturated Fat 66g | ||
Polyunsanturated Fat 21.7g | ||
Cholesterol 399.2mg | 123 % | |
Sodium 7643.7mg | 264 % | |
Potassium 2197.2mg | 58 % | |
Total Carbohydrate 413.5g | 122 % | |
Dietary Fiber 29.8g | 119 % | |
Sugars, other 383.7g | ||
Protein 165.3g | 236 % | |
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: 3923
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