Directions:
- Preheat 2 Tbsp oil in skillet.
- Saute green chilies with minced garlic & chopped onion in oil.
- Drain and break up tomatoes. Reserve 1/2 cup liquid.
- Add tomatoes, 1 tsp salt, oregano and reserved tomato liquid. Simmer, uncovered until thick, about 30 minutes.
- Remove sauce from skillet and set aside.
- Combine chicken with sour cream, cheese and remaining salt.
- Heat 1/3 cup oil. Dip tortillas in oil until they become limp. Drain well on paper towels.
- Fill tortillas with chicken mixture. Roll up. Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish.
- Pour chili sauce over enchiladas.
- Bake at 250F degrees until heated through about 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 541.26 Kcal (2266 kJ) | ||
| Calories from fat | 340.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.79g | 58% | |
|---|---|---|---|
| Cholesterol | 70.35mg | 23% | |
| Sodium | 1033.8mg | 43% | |
| Potassium | 446.53mg | 10% | |
| Total Carbs | 32.51g | 11% | |
| Sugars | 2.24g | 9% | |
| Dietary Fiber | 2.97g | 12% | |
| Protein | 20.78g | 42% | |
| Vitamin C | 17mg | 28% | |
| Iron | 1.4mg | 8% | |
| Calcium | 280.7mg | 28% | |
| Amount Per 100 g | |||
| Calories | 237.78 Kcal (996 kJ) | ||
| Calories from fat | 149.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.6g | 58% | |
|---|---|---|---|
| Cholesterol | 30.91mg | 23% | |
| Sodium | 454.16mg | 43% | |
| Potassium | 196.17mg | 10% | |
| Total Carbs | 14.28g | 11% | |
| Sugars | 0.98g | 9% | |
| Dietary Fiber | 1.3g | 12% | |
| Protein | 9.13g | 42% | |
| Vitamin C | 7.5mg | 28% | |
| Iron | 0.6mg | 8% | |
| Calcium | 123.3mg | 28% | |
* 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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