Directions:
- Boil chicken breasts, shredding the meat with a fork after cooling.
- Preheat oven to 250.
- Spray two 13x9 pans with Pam, then pour a little enchilada sauce to coat the bottom of each pan.
- Mix together shredded chicken, cream cheese, cream of chicken soup, green chilies (do not drain), and green onions in a large bowl.
- Put two tablespoons of the chicken mixture on each tortilla, then roll up tortillas and place in pan.
- Pour the remainder of the enchilada sauce over enchiladas.
- Sprinkle Monterrey Jack and Cheddar cheeses over enchiladas.
- Cover pans in foil and bake for 30 minutes, then remove foil and bake 10 more minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 523.07 Kcal (2190 kJ) | ||
| Calories from fat | 291.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.43g | 50% | |
|---|---|---|---|
| Cholesterol | 157.03mg | 52% | |
| Sodium | 1168.34mg | 49% | |
| Potassium | 491.26mg | 10% | |
| Total Carbs | 3.83g | 1% | |
| Sugars | 2.31g | 9% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 53.98g | 108% | |
| Vitamin C | 18.8mg | 31% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 0.2mg | 1% | |
| Calcium | 980.1mg | 98% | |
| Amount Per 100 g | |||
| Calories | 198.2 Kcal (830 kJ) | ||
| Calories from fat | 110.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.29g | 50% | |
|---|---|---|---|
| Cholesterol | 59.5mg | 52% | |
| Sodium | 442.7mg | 49% | |
| Potassium | 186.14mg | 10% | |
| Total Carbs | 1.45g | 1% | |
| Sugars | 0.88g | 9% | |
| Dietary Fiber | 0.16g | 2% | |
| Protein | 20.45g | 108% | |
| Vitamin C | 7.1mg | 31% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 0.1mg | 1% | |
| Calcium | 371.4mg | 98% | |
* 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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