Directions:
- In a bowl, combine the chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up.
- Place in two ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives. Cover and bake at 400° for 15-20 minutes or until heated through. Garnish with tomato and lettuce if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 704.28 Kcal (2949 kJ) | ||
| Calories from fat | 336.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.42g | 58% | |
|---|---|---|---|
| Cholesterol | 104.09mg | 35% | |
| Sodium | 1527.93mg | 64% | |
| Potassium | 603.83mg | 13% | |
| Total Carbs | 55.55g | 19% | |
| Sugars | 2.34g | 9% | |
| Dietary Fiber | 8.54g | 34% | |
| Protein | 36.45g | 73% | |
| Vitamin C | 1mg | 2% | |
| Iron | 5.6mg | 31% | |
| Calcium | 693.7mg | 69% | |
| Amount Per 100 g | |||
| Calories | 225.66 Kcal (945 kJ) | ||
| Calories from fat | 107.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.99g | 58% | |
|---|---|---|---|
| Cholesterol | 33.35mg | 35% | |
| Sodium | 489.56mg | 64% | |
| Potassium | 193.47mg | 13% | |
| Total Carbs | 17.8g | 19% | |
| Sugars | 0.75g | 9% | |
| Dietary Fiber | 2.74g | 34% | |
| Protein | 11.68g | 73% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 1.8mg | 31% | |
| Calcium | 222.3mg | 69% | |
* 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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