Directions:
- In a small saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Combine flour and broth until smooth; gradually add to pan.
- Stir in the chilies, coriander and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 cup cheese and sour cream until cheese is melted.
- Combine chicken and 3/4 cup sauce. Place about 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 11-in. x 7-in. baking dish. Pour remaining sauce over enchiladas.
- Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish with olives, tomatoes and green onions if desired. Yield: 4 enchiladas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 565.72 Kcal (2369 kJ) | ||
| Calories from fat | 306.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.08g | 52% | |
|---|---|---|---|
| Cholesterol | 74.87mg | 25% | |
| Sodium | 1057.38mg | 44% | |
| Potassium | 512.61mg | 11% | |
| Total Carbs | 41.48g | 14% | |
| Sugars | 0.84g | 3% | |
| Dietary Fiber | 1.35g | 5% | |
| Protein | 24.19g | 48% | |
| Vitamin C | 23mg | 38% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.3mg | 13% | |
| Calcium | 140.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 206.06 Kcal (863 kJ) | ||
| Calories from fat | 111.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.41g | 52% | |
|---|---|---|---|
| Cholesterol | 27.27mg | 25% | |
| Sodium | 385.15mg | 44% | |
| Potassium | 186.72mg | 11% | |
| Total Carbs | 15.11g | 14% | |
| Sugars | 0.31g | 3% | |
| Dietary Fiber | 0.49g | 5% | |
| Protein | 8.81g | 48% | |
| Vitamin C | 8.4mg | 38% | |
| Iron | 0.8mg | 13% | |
| Calcium | 51mg | 14% | |
* 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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