Directions:
- Shred your chicken.
- Add hot sauce, salt & cumin.
- Add tablespoon of chile sauce & little over 1/2 the cheese.
- Mix well.
- Coat the bottom of casserole pan with 4-5 spoonfuls of chile sauce.
- Warm corn tortilla over heat to soften for rolling.
- Fill full should make 10 enchiladas.
- Cover with green chile sauce, using a spoon make sure sauce gets down between each enchilada.
- Cover with remaining cheese.
- Bake uncovered in 375 oven for 30min.
- Serve garnished with sour cream, fresh diced tomatos, green onion, avacado, whatever you like.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 245.68 Kcal (1029 kJ) | ||
| Calories from fat | 167.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.56g | 29% | |
|---|---|---|---|
| Cholesterol | 53.68mg | 18% | |
| Sodium | 742.27mg | 31% | |
| Potassium | 395.11mg | 8% | |
| Total Carbs | 4.56g | 2% | |
| Sugars | 2.31g | 9% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 15.38g | 31% | |
| Vitamin C | 41.2mg | 69% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.2mg | 1% | |
| Calcium | 432.3mg | 43% | |
| Amount Per 100 g | |||
| Calories | 195.88 Kcal (820 kJ) | ||
| Calories from fat | 133.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.8g | 29% | |
|---|---|---|---|
| Cholesterol | 42.8mg | 18% | |
| Sodium | 591.8mg | 31% | |
| Potassium | 315.01mg | 8% | |
| Total Carbs | 3.64g | 2% | |
| Sugars | 1.84g | 9% | |
| Dietary Fiber | 0.93g | 5% | |
| Protein | 12.26g | 31% | |
| Vitamin C | 32.9mg | 69% | |
| Vitamin A | 0.5mg | 19% | |
| Iron | 0.2mg | 1% | |
| Calcium | 344.7mg | 43% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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