Directions:
- Boil chicken breasts in water (about 40 minutes). Cool. Shred chicken. Sprinkle chicken with chili powder and cumin (to taste if you don't want any spices, leave out.) Original recipe didn't call for chili powder or cumin.
- In each tortilla, put chicken, jack cheese (use about half and keep remainder for top of enchiladas) and green chili.
- Roll up and place in 9 x 13 baking dish (sprayed with non-stick cooking spray).
- Mix soup and 1/3 cup water. Pour over enchiladas. Sprinkle with remaining cheeses and remaining green chili. If using green onions and olives, sprinkle on top now.
- Bake at 375°F for 17-23 minutes or until bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 585.51 Kcal (2451 kJ) | ||
| Calories from fat | 307.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.17g | 53% | |
|---|---|---|---|
| Cholesterol | 88.05mg | 29% | |
| Sodium | 895.64mg | 37% | |
| Potassium | 215.54mg | 5% | |
| Total Carbs | 39.27g | 13% | |
| Sugars | 1.54g | 6% | |
| Dietary Fiber | 2.38g | 10% | |
| Protein | 29.47g | 59% | |
| Vitamin C | 12.3mg | 21% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 2.4mg | 14% | |
| Calcium | 719.2mg | 72% | |
| Amount Per 100 g | |||
| Calories | 326.06 Kcal (1365 kJ) | ||
| Calories from fat | 171.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.03g | 53% | |
|---|---|---|---|
| Cholesterol | 49.03mg | 29% | |
| Sodium | 498.77mg | 37% | |
| Potassium | 120.03mg | 5% | |
| Total Carbs | 21.87g | 13% | |
| Sugars | 0.86g | 6% | |
| Dietary Fiber | 1.32g | 10% | |
| Protein | 16.41g | 59% | |
| Vitamin C | 6.9mg | 21% | |
| Vitamin A | 0.4mg | 25% | |
| Iron | 1.4mg | 14% | |
| Calcium | 400.5mg | 72% | |
* 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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