Directions:
- Preheat oven to 350° .
- In large bowl, mix together cheeses, chicken, onion, olives, sour cream, parsley and pepper and set aside.
- In a sauté pan, heat butter over low heat. Add flour and cook for a few minutes, stirring constantly. Stir in milk and 1/2 cup chicken broth. Bring to a boil; while stirring, boil for 1 minute.
- Add remaining chicken broth, cook and stir until hot and thickened, add spinach, sour cream, green chilies, onion, garlic and cumin.
- Dip each tortilla into sauce, coating both sides. Spoon about 1/2 cup filling into each tortilla and roll up. Place seam-side down in an ungreased 9 x 13 baking dish. Pour remaining sauce over enchiladas and bake uncovered in a 350° oven about 20 minutes until bubbly. Garnish with shredded cheese, lime and tomato slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 618.95 Kcal (2591 kJ) | ||
| Calories from fat | 421.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.78g | 72% | |
|---|---|---|---|
| Cholesterol | 123.47mg | 41% | |
| Sodium | 1194.98mg | 50% | |
| Potassium | 467.56mg | 10% | |
| Total Carbs | 19.35g | 6% | |
| Sugars | 2.48g | 10% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 31.08g | 62% | |
| Vitamin C | 11.4mg | 19% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 1.2mg | 7% | |
| Calcium | 698.8mg | 70% | |
| Amount Per 100 g | |||
| Calories | 206.67 Kcal (865 kJ) | ||
| Calories from fat | 140.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.62g | 72% | |
|---|---|---|---|
| Cholesterol | 41.23mg | 41% | |
| Sodium | 399mg | 50% | |
| Potassium | 156.12mg | 10% | |
| Total Carbs | 6.46g | 6% | |
| Sugars | 0.83g | 10% | |
| Dietary Fiber | 0.39g | 5% | |
| Protein | 10.38g | 62% | |
| Vitamin C | 3.8mg | 19% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 0.4mg | 7% | |
| Calcium | 233.3mg | 70% | |
* 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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