Directions:
- Combine broth, 1 cup onion and next 5 ingredients (through bay leaf) in a large saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until chicken is done. Remove chicken from pan, chill 15 minutes. Reserve broth mixture for another use. Shred chicken into bite sized pieces. Combine chicken, remaining 1/2 cup onion, and sour cream in a bowl. stirring well.
- Preheat oven to 350°F.
- Spread 1/4 cup green chilie sauce in the bottom of each baking dish coated with cooking spray. Warm tortillas; spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. place 8 filled tortillas, seam side down, in each dish; pour 1 1/4 cups of remaining green chilie sauce over tortillas in each dish. bake at 350°F for 18 minutes or until thoroughly heated.
- Yield 8 servings (2 enchiladas).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 365.1 Kcal (1529 kJ) | ||
| Calories from fat | 124.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.87g | 21% | |
|---|---|---|---|
| Cholesterol | 109.29mg | 36% | |
| Sodium | 1006.81mg | 42% | |
| Potassium | 1026.04mg | 22% | |
| Total Carbs | 24.5g | 8% | |
| Sugars | 3.8g | 15% | |
| Dietary Fiber | 4.36g | 17% | |
| Protein | 37.79g | 76% | |
| Vitamin C | 56.9mg | 95% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 244.7mg | 24% | |
| Amount Per 100 g | |||
| Calories | 95.08 Kcal (398 kJ) | ||
| Calories from fat | 32.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.61g | 21% | |
|---|---|---|---|
| Cholesterol | 28.46mg | 36% | |
| Sodium | 262.18mg | 42% | |
| Potassium | 267.19mg | 22% | |
| Total Carbs | 6.38g | 8% | |
| Sugars | 0.99g | 15% | |
| Dietary Fiber | 1.13g | 17% | |
| Protein | 9.84g | 76% | |
| Vitamin C | 14.8mg | 95% | |
| Iron | 0.1mg | 3% | |
| Calcium | 63.7mg | 24% | |
* 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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