Directions:
- Sauté onion in hot oil over medium-high heat 5 minutes or until tender.
- Stir together chicken, 1/4 cup sour cream, and 1 1/2 cups shredded Monterey Jack cheese. Stir in onion. Spoon chicken mixture evenly on one end of each tortilla, and roll up. Arrange, seam side down, in a lightly greased 13- x 9-inch baking dish.
- Whisk together 2 cans green chiles, milk, and flour in a saucepan over medium heat; gradually add remaining 2 1/2 cups cheese, stirring constantly, until cheese is melted and mixture is smooth; pour sauce evenly over top of enchiladas. Spread remaining sour cream over sauce.
- Bake enchiladas at 400° for 20 to 25 minutes or until bubbly. Drain remaining can of green chiles, and spread evenly on top of enchiladas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3672.56 Kcal (15376 kJ) | ||
| Calories from fat | 1601.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 177.92g | 274% | |
|---|---|---|---|
| Cholesterol | 320.45mg | 107% | |
| Sodium | 5191.63mg | 216% | |
| Potassium | 4135.57mg | 88% | |
| Total Carbs | 376.31g | 125% | |
| Sugars | 55.72g | 223% | |
| Dietary Fiber | 38.85g | 155% | |
| Protein | 155.1g | 310% | |
| Vitamin C | 34.3mg | 57% | |
| Vitamin A | 2mg | 66% | |
| Iron | 21.5mg | 120% | |
| Calcium | 1569.7mg | 157% | |
| Amount Per 100 g | |||
| Calories | 240.05 Kcal (1005 kJ) | ||
| Calories from fat | 104.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.63g | 274% | |
|---|---|---|---|
| Cholesterol | 20.95mg | 107% | |
| Sodium | 339.35mg | 216% | |
| Potassium | 270.32mg | 88% | |
| Total Carbs | 24.6g | 125% | |
| Sugars | 3.64g | 223% | |
| Dietary Fiber | 2.54g | 155% | |
| Protein | 10.14g | 310% | |
| Vitamin C | 2.2mg | 57% | |
| Vitamin A | 0.1mg | 66% | |
| Iron | 1.4mg | 120% | |
| Calcium | 102.6mg | 157% | |
* 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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