Directions:
- After boiling and shredding chicken, mix chicken, enchilada sauce and soups together. Place 3-4 tablespoons of the mixture in a tortilla shell, top with small amount of cheese, roll up, and place in a greased 9x13 pan. Repeat this with all the shells. Pour remaining chicken/soup mixture over the top of the enchiladas. Top with remaining cheese. Bake at 350 degrees for 40 minutes or until bubbly and cheese melted. Let stand 5 minutes. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.71 Kcal (744 kJ) | ||
| Calories from fat | 102.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.38g | 18% | |
|---|---|---|---|
| Cholesterol | 33.03mg | 11% | |
| Sodium | 634.52mg | 26% | |
| Potassium | 265.89mg | 6% | |
| Total Carbs | 10.09g | 3% | |
| Sugars | 3.6g | 14% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 9.05g | 18% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 1.1mg | 6% | |
| Calcium | 195.7mg | 20% | |
| Amount Per 100 g | |||
| Calories | 161 Kcal (674 kJ) | ||
| Calories from fat | 92.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.31g | 18% | |
|---|---|---|---|
| Cholesterol | 29.92mg | 11% | |
| Sodium | 574.87mg | 26% | |
| Potassium | 240.9mg | 6% | |
| Total Carbs | 9.14g | 3% | |
| Sugars | 3.26g | 14% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 8.2g | 18% | |
| Vitamin C | 4.3mg | 8% | |
| Iron | 1mg | 6% | |
| Calcium | 177.3mg | 20% | |
* 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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