Directions:
- Preheat oven to 425 degrees.
- Combine first 4 ingredients in blender; process till smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.
- Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam side down, in an 11X7 baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.
- Pour remaining salsa mixture over enchiladas, sprinkle evenly with queso fresco and chili powder. Bake for 18 minutes or until thoroughly heated. Serve with lime wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 604.41 Kcal (2531 kJ) | ||
| Calories from fat | 322.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.87g | 55% | |
|---|---|---|---|
| Cholesterol | 84.04mg | 28% | |
| Sodium | 1092.4mg | 46% | |
| Potassium | 655.57mg | 14% | |
| Total Carbs | 50.35g | 17% | |
| Sugars | 4.67g | 19% | |
| Dietary Fiber | 6.01g | 24% | |
| Protein | 25.75g | 51% | |
| Vitamin C | 27.9mg | 47% | |
| Iron | 2.5mg | 14% | |
| Calcium | 202.4mg | 20% | |
| Amount Per 100 g | |||
| Calories | 160.15 Kcal (671 kJ) | ||
| Calories from fat | 85.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.51g | 55% | |
|---|---|---|---|
| Cholesterol | 22.27mg | 28% | |
| Sodium | 289.45mg | 46% | |
| Potassium | 173.7mg | 14% | |
| Total Carbs | 13.34g | 17% | |
| Sugars | 1.24g | 19% | |
| Dietary Fiber | 1.59g | 24% | |
| Protein | 6.82g | 51% | |
| Vitamin C | 7.4mg | 47% | |
| Iron | 0.7mg | 14% | |
| Calcium | 53.6mg | 20% | |
* 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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