Directions:
- Combine chicken, salsa, taco seasoning and garlic in crock pot. Cook on low for 5-6 hours until it can be shred. Shred chicken.
- Lightly grease a 9x13 baking dish. Fill each tortilla with even amounts of chicken. Divide 1 cup of cheese on top of chicken. Fold and place in baking dish seam side down.
- Melt butter in a small sauce pan, add flour whisking to make a roux. Bring to a boil and slowly add chicken stock. Bring back to a boil for 2-3 minutes.
- Remove from heat and stir in sour cream and green chilis.
- Spread on top of enchiladas, and top with remaining cheese.
- Bake at 400 degrees for 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2942.78 Kcal (12321 kJ) | ||
| Calories from fat | 1675.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 186.2g | 286% | |
|---|---|---|---|
| Cholesterol | 738.92mg | 246% | |
| Sodium | 8906.33mg | 371% | |
| Potassium | 4218.32mg | 90% | |
| Total Carbs | 103.51g | 35% | |
| Sugars | 20.31g | 81% | |
| Dietary Fiber | 14.67g | 59% | |
| Protein | 224.29g | 449% | |
| Vitamin C | 105.9mg | 176% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 6mg | 34% | |
| Calcium | 2473.2mg | 247% | |
| Amount Per 100 g | |||
| Calories | 144.19 Kcal (604 kJ) | ||
| Calories from fat | 82.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.12g | 286% | |
|---|---|---|---|
| Cholesterol | 36.21mg | 246% | |
| Sodium | 436.4mg | 371% | |
| Potassium | 206.69mg | 90% | |
| Total Carbs | 5.07g | 35% | |
| Sugars | 1g | 81% | |
| Dietary Fiber | 0.72g | 59% | |
| Protein | 10.99g | 449% | |
| Vitamin C | 5.2mg | 176% | |
| Iron | 0.3mg | 34% | |
| Calcium | 121.2mg | 247% | |
* 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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