Directions:
- PREHEAT oven to 350.
- MIX chicken, green pepper, cream cheese and 1/4 cup of the salsa in Medium saucepan; simmer until cream cheese is melted, stir occasionally.
- SPOON 1/3 cup of the chicken mixture down the center of each tortilla; roll up. Place the seam side down in lightly greased baking dish.
- PLACE Velveeta and milk in small saucepan. Simmer until Velveeta is completely melted stir frequently. Then pour over enchiladas and cover with foil. Note: If you're using shredded cheese just sprinkle over enchiladas and cover with foil.
- BAKE 20 minutes or until heated through. Once done baking top with remaining salsa (and sour cream).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 747.3 Kcal (3129 kJ) | ||
| Calories from fat | 343.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.2g | 59% | |
|---|---|---|---|
| Cholesterol | 110.5mg | 37% | |
| Sodium | 1553.88mg | 65% | |
| Potassium | 660.01mg | 14% | |
| Total Carbs | 69.89g | 23% | |
| Sugars | 5.4g | 22% | |
| Dietary Fiber | 3.17g | 13% | |
| Protein | 33.42g | 67% | |
| Vitamin C | 25mg | 42% | |
| Iron | 3.1mg | 17% | |
| Calcium | 289.9mg | 29% | |
| Amount Per 100 g | |||
| Calories | 206.56 Kcal (865 kJ) | ||
| Calories from fat | 95.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.56g | 59% | |
|---|---|---|---|
| Cholesterol | 30.54mg | 37% | |
| Sodium | 429.51mg | 65% | |
| Potassium | 182.43mg | 14% | |
| Total Carbs | 19.32g | 23% | |
| Sugars | 1.49g | 22% | |
| Dietary Fiber | 0.87g | 13% | |
| Protein | 9.24g | 67% | |
| Vitamin C | 6.9mg | 42% | |
| Iron | 0.9mg | 17% | |
| Calcium | 80.1mg | 29% | |
* 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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