Directions:
- Cover chicken with water and simmer for 30 minutes.
- Cool, bone,and cut into strips,set aside.
- Mix tomatoes, onions, soup, chilies, cumin, and garlic powder.
- Dip tortillas into broth left from boiling chicken, place one on a plate. Top with 1/12 of the chicken, then add 2 Tb. of the soup mixture and 1 Tb. of cheese.
- Roll up and place seam side down in baking pan.
- After all are filled and rolled, Pour remaining soup mixture evenly over enchiladas and sprinkle with remaining cheese.
- Bake at 350 until cheese is melted(about 20 minutes).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 443.98 Kcal (1859 kJ) | ||
| Calories from fat | 208.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.15g | 36% | |
|---|---|---|---|
| Cholesterol | 64.5mg | 22% | |
| Sodium | 496.88mg | 21% | |
| Potassium | 330.14mg | 7% | |
| Total Carbs | 40.18g | 13% | |
| Sugars | 3.54g | 14% | |
| Dietary Fiber | 5.54g | 22% | |
| Protein | 21.05g | 42% | |
| Vitamin C | 21.2mg | 35% | |
| Iron | 1.9mg | 11% | |
| Calcium | 485.2mg | 49% | |
| Amount Per 100 g | |||
| Calories | 219.88 Kcal (921 kJ) | ||
| Calories from fat | 103.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.46g | 36% | |
|---|---|---|---|
| Cholesterol | 31.94mg | 22% | |
| Sodium | 246.07mg | 21% | |
| Potassium | 163.5mg | 7% | |
| Total Carbs | 19.9g | 13% | |
| Sugars | 1.75g | 14% | |
| Dietary Fiber | 2.74g | 22% | |
| Protein | 10.42g | 42% | |
| Vitamin C | 10.5mg | 35% | |
| Iron | 0.9mg | 11% | |
| Calcium | 240.3mg | 49% | |
* 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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