Directions:
- Preheat oven to 350°F
- In a medium size saucepan, cook onion in margarine, until tender.
- Stir in flour, then water and bouillon; cook and stir until thickened and bouillon are dissolved.
- Remove from heat; add sour cream.
- In a large bowl, combine 2 cups sauce, chicken, 1 cup cheese, chillies and cumin.
- Soften tortillas according to package directions; place equal portions of chicken mixture on tortillas; roll up.
- Arrange in a greased 13 X 9” baking dish.
- Top with remaining sauce and cheese.
- Bake for 25 minutes or until hot. (350 F)
- Garnish as desired.
- Refrigerate any leftovers.
- Note: I have made these with whole wheat, flour or corn tortillas with great success. I usually make 8-10 Enchiladas depending on how full I make them and if I bought the 8” or 10” tortilla shells.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 563.92 Kcal (2361 kJ) | ||
| Calories from fat | 333.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.1g | 57% | |
|---|---|---|---|
| Cholesterol | 76.43mg | 25% | |
| Sodium | 982.33mg | 41% | |
| Potassium | 402.51mg | 9% | |
| Total Carbs | 34.03g | 11% | |
| Sugars | 1.15g | 5% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 24.94g | 50% | |
| Vitamin C | 8.3mg | 14% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.3mg | 13% | |
| Calcium | 266.1mg | 27% | |
| Amount Per 100 g | |||
| Calories | 216.65 Kcal (907 kJ) | ||
| Calories from fat | 128.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.25g | 57% | |
|---|---|---|---|
| Cholesterol | 29.36mg | 25% | |
| Sodium | 377.4mg | 41% | |
| Potassium | 154.64mg | 9% | |
| Total Carbs | 13.07g | 11% | |
| Sugars | 0.44g | 5% | |
| Dietary Fiber | 0.52g | 5% | |
| Protein | 9.58g | 50% | |
| Vitamin C | 3.2mg | 14% | |
| Iron | 0.9mg | 13% | |
| Calcium | 102.3mg | 27% | |
* 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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