Directions:
- Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top with 1 tablespoon cheese.
- Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese.
- Bake, uncovered, at 350° for 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 426.65 Kcal (1786 kJ) | ||
| Calories from fat | 226.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.19g | 39% | |
|---|---|---|---|
| Cholesterol | 51.87mg | 17% | |
| Sodium | 772.22mg | 32% | |
| Potassium | 321.42mg | 7% | |
| Total Carbs | 31.52g | 11% | |
| Sugars | 0.29g | 1% | |
| Dietary Fiber | 1.27g | 5% | |
| Protein | 19.59g | 39% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 2.2mg | 12% | |
| Calcium | 101.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 281.4 Kcal (1178 kJ) | ||
| Calories from fat | 149.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.62g | 39% | |
|---|---|---|---|
| Cholesterol | 34.21mg | 17% | |
| Sodium | 509.32mg | 32% | |
| Potassium | 211.99mg | 7% | |
| Total Carbs | 20.79g | 11% | |
| Sugars | 0.19g | 1% | |
| Dietary Fiber | 0.84g | 5% | |
| Protein | 12.92g | 39% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.4mg | 12% | |
| Calcium | 67mg | 10% | |
* 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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