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Ingredientes
- 4-5 c. shredded chicken
- Salt and pepper to taste
- 1 dozen corn tortillas
- 1 can cream of chicken soup
- 1/2 can chicken broth
- 1 (4 ounce.) can diced green chilies
- 8 ounce. lowfat sour cream
- 2-3 c. Monterey Jack cheese
Direcciones
- Heat oven to 350 degrees.
- Season chicken with salt and pepper.
- Fry tortillas in oil to make soft, or microwave for a few minutes.
- Roll up tortillas (enchilada style) with seasoned chicken.
- Mix all remaining ingredients together (except cheese).
- Pour over enchiladas in 9x12 inch pan. Top with cheese.
- Bake at 350 degrees until cheese is bubbly, about 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 8 servings | |
| Calories 498 | |
| Calories from Fat 297 | 60% |
| Total Fat 33.18g | 41% |
| Saturated Fat 14.68g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 586mg | 24% |
| Potassium 371mg | 11% |
| Total Carbs 20.62g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.04g | 1% |
| Protein 29.44g | 47% |
