Directions:
- Fry chicken tenders in oil and mix in enchilada sauce.
- Can either leave whole or shred.
- In a small mixing bowl, combine enchilada sauce, evaporated milk, and green chilies.
- Spray a 9X13 pan.
- Dip flour torilla in enchilada sauce mixture.
- Fill with chicken.
- Roll tortilla and place seam side down in pan.
- Repeat til pan is full.
- Cover with remaining enchilada suace.
- Sprinkle with cheese.
- Bake at 350 degrees 30 minutes til hot and bubbly.
- If the recipe will be split into two pans- make 1 1/2 times the sauce, so there is enough for each pan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 416.08 Kcal (1742 kJ) | ||
| Calories from fat | 200.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.26g | 34% | |
|---|---|---|---|
| Cholesterol | 41.79mg | 14% | |
| Sodium | 690.41mg | 29% | |
| Potassium | 370.57mg | 8% | |
| Total Carbs | 36.12g | 12% | |
| Sugars | 1.35g | 5% | |
| Dietary Fiber | 3.57g | 14% | |
| Protein | 18.18g | 36% | |
| Vitamin C | 12.1mg | 20% | |
| Iron | 2.1mg | 12% | |
| Calcium | 188.7mg | 19% | |
| Amount Per 100 g | |||
| Calories | 274.23 Kcal (1148 kJ) | ||
| Calories from fat | 132.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.67g | 34% | |
|---|---|---|---|
| Cholesterol | 27.54mg | 14% | |
| Sodium | 455.04mg | 29% | |
| Potassium | 244.24mg | 8% | |
| Total Carbs | 23.81g | 12% | |
| Sugars | 0.89g | 5% | |
| Dietary Fiber | 2.35g | 14% | |
| Protein | 11.98g | 36% | |
| Vitamin C | 8mg | 20% | |
| Iron | 1.4mg | 12% | |
| Calcium | 124.4mg | 19% | |
* 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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