Directions:
- In a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
- Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13-in. x 9-in. baking dishes. In a large bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas.
- Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 606.95 Kcal (2541 kJ) | ||
| Calories from fat | 288.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.04g | 49% | |
|---|---|---|---|
| Cholesterol | 62.87mg | 21% | |
| Sodium | 1151.5mg | 48% | |
| Potassium | 487.39mg | 10% | |
| Total Carbs | 54.52g | 18% | |
| Sugars | 1.75g | 7% | |
| Dietary Fiber | 2.17g | 9% | |
| Protein | 26.41g | 53% | |
| Vitamin C | 14mg | 23% | |
| Iron | 3.6mg | 20% | |
| Calcium | 137.2mg | 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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