Directions:
- Cook onion in 4 T. butter until tender.
- Combine onion mixture in a bowl with chicken and chilies; set aside.
- For sauce, melt butter and stir in flour, cumin and salt.
- Stir in chicken broth all at once; cook and stir until thickened and bubbly.
- Cook and stir 1-2 minutes more.
- Remove from heat; stir in sour cream and 1 1/2 cup cheese.
- Stir 1 1/2 cup sauce into chicken mixture.
- Dip each tortilla into remaining sauce to soften; fill each with apx. 1/3 cup of chicken mixture.
- Roll up and arrange rolls in 4 greased baking dishes for freezing.
- Pour remaining sauce over enchiladas and sprinkle with remaining cheese.
- Wrap tightly and freeze for future use.
- On serving day: Thaw completely. Bake uncovered at 350 degrees for about 25 minutes or until bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 482.52 Kcal (2020 kJ) | ||
| Calories from fat | 325.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.12g | 56% | |
|---|---|---|---|
| Cholesterol | 91.52mg | 31% | |
| Sodium | 1149.2mg | 48% | |
| Potassium | 354.22mg | 8% | |
| Total Carbs | 17.9g | 6% | |
| Sugars | 1.07g | 4% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 21.71g | 43% | |
| Vitamin C | 9.3mg | 15% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 1.1mg | 6% | |
| Calcium | 412.9mg | 41% | |
| Amount Per 100 g | |||
| Calories | 202.27 Kcal (847 kJ) | ||
| Calories from fat | 136.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.14g | 56% | |
|---|---|---|---|
| Cholesterol | 38.36mg | 31% | |
| Sodium | 481.75mg | 48% | |
| Potassium | 148.49mg | 8% | |
| Total Carbs | 7.5g | 6% | |
| Sugars | 0.45g | 4% | |
| Dietary Fiber | 0.4g | 4% | |
| Protein | 9.1g | 43% | |
| Vitamin C | 3.9mg | 15% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 0.5mg | 6% | |
| Calcium | 173.1mg | 41% | |
* 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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