Directions:
- In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. Place 1/4 cup down the center of each tortilla; roll up and place seam side down in two greased 13x9 baking dishes. Combine the soup, sour cream, milk and chiles; pour over the enchiladas.
- Bake uncovered at 350 for 30 - 40 minutes or until heated through. Sprinkle with cheese and bake 5 minutes longer, or until cheese is melted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1825.68 Kcal (7644 kJ) | ||
| Calories from fat | 945.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 105.04g | 162% | |
|---|---|---|---|
| Cholesterol | 236.55mg | 79% | |
| Sodium | 3213.29mg | 134% | |
| Potassium | 1470.52mg | 31% | |
| Total Carbs | 143.67g | 48% | |
| Sugars | 4.8g | 19% | |
| Dietary Fiber | 5.41g | 22% | |
| Protein | 80.63g | 161% | |
| Vitamin C | 35.9mg | 60% | |
| Iron | 9.4mg | 52% | |
| Calcium | 789.4mg | 79% | |
| Amount Per 100 g | |||
| Calories | 249.04 Kcal (1043 kJ) | ||
| Calories from fat | 128.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.33g | 162% | |
|---|---|---|---|
| Cholesterol | 32.27mg | 79% | |
| Sodium | 438.33mg | 134% | |
| Potassium | 200.59mg | 31% | |
| Total Carbs | 19.6g | 48% | |
| Sugars | 0.65g | 19% | |
| Dietary Fiber | 0.74g | 22% | |
| Protein | 11g | 161% | |
| Vitamin C | 4.9mg | 60% | |
| Iron | 1.3mg | 52% | |
| Calcium | 107.7mg | 79% | |
* 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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