Directions:
- Preheat oven to 350°F.
- Mix the salsa and green chilies together in a medium bowl.
- Add the shredded chicken to the salsa mixture.
- Roll the chicken/salsa mix in the tortillas and place seam-side down in a 13 x 9” glass baking dish.
- Pour the whipping cream over the top. It will not cover the enchiladas, but make sure to get a coating of whipping cream all over.
- Cover and bake for 30 minutes or until the whipping cream is bubbly.
- Uncover, sprinkle cheese on top and bake until cheese is melted and at desired crispiness.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 548.26 Kcal (2295 kJ) | ||
| Calories from fat | 354.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.43g | 61% | |
|---|---|---|---|
| Cholesterol | 112.09mg | 37% | |
| Sodium | 869.89mg | 36% | |
| Potassium | 389.69mg | 8% | |
| Total Carbs | 32.12g | 11% | |
| Sugars | 1.48g | 6% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 18.98g | 38% | |
| Vitamin C | 9.9mg | 16% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.7mg | 9% | |
| Calcium | 178mg | 18% | |
| Amount Per 100 g | |||
| Calories | 240.02 Kcal (1005 kJ) | ||
| Calories from fat | 155.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.26g | 61% | |
|---|---|---|---|
| Cholesterol | 49.07mg | 37% | |
| Sodium | 380.82mg | 36% | |
| Potassium | 170.6mg | 8% | |
| Total Carbs | 14.06g | 11% | |
| Sugars | 0.65g | 6% | |
| Dietary Fiber | 0.74g | 7% | |
| Protein | 8.31g | 38% | |
| Vitamin C | 4.3mg | 16% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.7mg | 9% | |
| Calcium | 77.9mg | 18% | |
* 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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