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Ingredientes
- I can enchilada sauce
- 3/4 cup oil
- 1;pkg bonele ss skinless chicken breasts, cooked and cubed
- 1 1/2 8 oz cream cheeses at room temperature
- 2 jalapeños, minced
- 1 medium onion, minced
- 8 oz. shredded jack cheese
- 12 corn tortillas
- 8 oz. shredded cheddar cheese
- 1 cup sour cream
Direcciones
- Preheat oven to 375 degrees
- Heat oil in a heavy skillet
- Pass each tortilla through hot oil and then through sauce to coat
- Spoon 2-3 TBSP chicken filling in a line on 1/3 of the tortilla and roll.
- Place seam side down in a baking dish
- Top with remaining enchilada sauce
- Bake for 25 - 30 minutes until bubbly
- Top with cheddar cheese and return to the oven until cheese melts
- Serve immediately with a dollop of sour cream on each
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 6 servings | |
| Calories 885 | |
| Calories from Fat 668 | 75% |
| Total Fat 75.6g | 95% |
| Saturated Fat 30.67g | 123% |
| Trans Fat 0.7g | |
| Cholesterol 144mg | 48% |
| Sodium 1293mg | 54% |
| Potassium 287mg | 8% |
| Total Carbs 28.78g | 8% |
| Dietary Fiber 3.9g | 13% |
| Sugars 9.21g | 6% |
| Protein 25.58g | 41% |
