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Ingredientes
- 2 med. onions, minced
- 1 (4 ounce.) can minced green chilies
- 2 or possibly 3 tbsp. melted butter
- 1 tomato, minced
- 1 (12 ounce.) can cream of chicken soup
- 1 c. chicken broth
- 2 1/2 pound cooked chicken, boned and minced (no skin)
- 1 dozen corn tortillas
- 1 pound Longhorn Cheddar cheese (or possibly Cheddar Monterey)
- 1 jar chunky enchilada sauce
Direcciones
- Saute/fry onions, chilies and tomato in butter till tender. Add in soup and broth, blending well. Simmer 10 to 15 min. While sauce simmers, soften tortillas by dipping each in which sauce for a few seconds. Place small amount of chicken in each tortilla. Roll up tightly. Place in lightly greased 13 x 9 x 2 inch baking dish. Pour remaining sauce over enchiladas. Top with cheese. Bake at 350 degrees for 20 or possibly 25 min, or possibly till warm and bubbly. Top with chunky enchilada sauce. Makes 12 enchiladas. Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 12 servings | |
| Calories 401 | |
| Calories from Fat 238 | 59% |
| Total Fat 26.82g | 34% |
| Saturated Fat 12.79g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 550mg | 23% |
| Potassium 298mg | 9% |
| Total Carbs 15.93g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.11g | 1% |
| Protein 24.01g | 38% |
