Directions:
- In 2-quart saucepan, mix chicken and 1/2 cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally.
- Separate or cut each can of dough into 4 rectangles (if using crescent rolls, press perforations to seal). Spoon chicken mixture and 1 tablespoon of the cheese onto 1 long side of each rectangle. Roll up; pinch edges to seal. Place seam side down in 13x9-inch (3-quart) glass baking dish. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese.
- Bake at 375°F 15 to 20 minutes.
- Makes 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.4 Kcal (1053 kJ) | ||
| Calories from fat | 154.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.15g | 26% | |
|---|---|---|---|
| Cholesterol | 35.7mg | 12% | |
| Sodium | 587.08mg | 24% | |
| Potassium | 171.39mg | 4% | |
| Total Carbs | 10.99g | 4% | |
| Sugars | 0.7g | 3% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 13.91g | 28% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1mg | 5% | |
| Calcium | 168.4mg | 17% | |
| Amount Per 100 g | |||
| Calories | 305.58 Kcal (1279 kJ) | ||
| Calories from fat | 187.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.84g | 26% | |
|---|---|---|---|
| Cholesterol | 43.4mg | 12% | |
| Sodium | 713.59mg | 24% | |
| Potassium | 208.32mg | 4% | |
| Total Carbs | 13.36g | 4% | |
| Sugars | 0.85g | 3% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 16.9g | 28% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.2mg | 5% | |
| Calcium | 204.7mg | 17% | |
* 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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