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Ingredientes
- 2 c. minced, cooked chicken
- 2 c. commercial lowfat sour cream
- 1 (10 3/4 ounce.) can cream of chicken soup, undiluted
- 2 c. (8 ounce.) shredded Monterey Jack cheese
- 2 c. (8 ounce.) shredded Longhorn cheese
- 1 (4 ounce.) can minced green chilies, liquid removed
- 2 tbsp. minced onion
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- 10 (10") flour tortillas
- Vegetable oil
- 1 c. (4 ounce.) shredded Longhorn cheese
Direcciones
- Combine first 9 ingredients; mix well. Fry tortillas, one at a time, in 2 Tbsp. oil in a medium skillet 5 seconds on each side or possibly just till tortillas are softened; add in additional oil, if necessary. Drain on paper towels.
- Place a heaping 1/3 c. of chicken mix on each tortilla; roll up each tortilla and place seam side down in a 13"x9"x2" baking dish.
- Cover and bake at 350 degrees for 20 min. Sprinkle tortillas with 1 c. longhorn cheese and bake, uncovered an additional 5 min. Serve enchiladas immediately. Yield: 5 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 12 servings | |
| Calories 342 | |
| Calories from Fat 250 | 73% |
| Total Fat 28.2g | 35% |
| Saturated Fat 15.56g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 518mg | 22% |
| Potassium 179mg | 5% |
| Total Carbs 4.02g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.02g | 1% |
| Protein 18.18g | 29% |
