Directions:
- Combine enchilada sauce and soup to make the sauce.
- Combine chicken, onion, cilantro and cheese for filling.
- Either use a pre-made pie crust or mix dough ingredients and roll into a ball. Wrap in plastic wrap and let rest 1 hour in the refrigerator. Unwrap and roll dough into a disc, then press into a pie plate.
- Layer the ingredients into the prepared pie shell, starting with chicken mixture on botton and ending with sauce mixture on top. Top with chopped green onions.
- Bake in preheated oven at 375 degrees for about 30 minutes. Let stand 10 minutes and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 454.93 Kcal (1905 kJ) | ||
| Calories from fat | 256.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.51g | 44% | |
|---|---|---|---|
| Cholesterol | 58.4mg | 19% | |
| Sodium | 1262.42mg | 53% | |
| Potassium | 259.52mg | 6% | |
| Total Carbs | 34.42g | 11% | |
| Sugars | 0.8g | 3% | |
| Dietary Fiber | 3.19g | 13% | |
| Protein | 16.4g | 33% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.2mg | 12% | |
| Calcium | 201.1mg | 20% | |
| Amount Per 100 g | |||
| Calories | 317.75 Kcal (1330 kJ) | ||
| Calories from fat | 179.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.91g | 44% | |
|---|---|---|---|
| Cholesterol | 40.79mg | 19% | |
| Sodium | 881.76mg | 53% | |
| Potassium | 181.27mg | 6% | |
| Total Carbs | 24.04g | 11% | |
| Sugars | 0.56g | 3% | |
| Dietary Fiber | 2.23g | 13% | |
| Protein | 11.46g | 33% | |
| Vitamin C | 1.4mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.6mg | 12% | |
| Calcium | 140.5mg | 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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