Directions:
- Boil chicken breasts in broth or water until cooked through. After it has cooled use two forks to separate into shredded bits.
- Saute onion in butter until translucent.
- Add diced chiles, chicken soup, shredded chicken, sour cream and broth. Simmer until just heated through.
- Add two tbsp to each tortilla. Roll and place seam side down in greased pan.
- Cover with enchilada sauce and bake for 30 minute at 325.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108 Kcal (452 kJ) | ||
| Calories from fat | 68.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.56g | 12% | |
|---|---|---|---|
| Cholesterol | 21.77mg | 7% | |
| Sodium | 102.52mg | 4% | |
| Potassium | 190.1mg | 4% | |
| Total Carbs | 7.45g | 2% | |
| Sugars | 1.73g | 7% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 3.32g | 7% | |
| Vitamin C | 47.7mg | 79% | |
| Iron | 0.3mg | 2% | |
| Calcium | 63.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 120.51 Kcal (505 kJ) | ||
| Calories from fat | 75.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.43g | 12% | |
|---|---|---|---|
| Cholesterol | 24.29mg | 7% | |
| Sodium | 114.39mg | 4% | |
| Potassium | 212.1mg | 4% | |
| Total Carbs | 8.32g | 2% | |
| Sugars | 1.93g | 7% | |
| Dietary Fiber | 0.91g | 3% | |
| Protein | 3.7g | 7% | |
| Vitamin C | 53.2mg | 79% | |
| Iron | 0.3mg | 2% | |
| Calcium | 70.9mg | 6% | |
* 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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