Directions:
- Saute chicken in vegetable oil with garlic salt until just done.
- Spread each tortilla with cream cheese; divide chicken, spinach, onion, and tomatoes between tortillas; roll enchiladas and place seam-side down in 9x13 baking dish that has been lightly sprayed with no-stick cooking spray.
- Pour enchilada sauce evenly over enchiladas then top with grated cheese; bake at 350° degrees for 15 minutes until cheese is melted.
- NOTE: Only six of these thick enchiladas will fit in my 9x13 baking dish, and so I also use a large loaf pan to hold the last two.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.5 Kcal (1283 kJ) | ||
| Calories from fat | 145.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.15g | 25% | |
|---|---|---|---|
| Cholesterol | 67.51mg | 23% | |
| Sodium | 513.75mg | 21% | |
| Potassium | 415.88mg | 9% | |
| Total Carbs | 21.91g | 7% | |
| Sugars | 1.97g | 8% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 19.57g | 39% | |
| Vitamin C | 9.3mg | 16% | |
| Iron | 1.6mg | 9% | |
| Calcium | 148.1mg | 15% | |
| Amount Per 100 g | |||
| Calories | 170.37 Kcal (713 kJ) | ||
| Calories from fat | 80.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.98g | 25% | |
|---|---|---|---|
| Cholesterol | 37.53mg | 23% | |
| Sodium | 285.57mg | 21% | |
| Potassium | 231.18mg | 9% | |
| Total Carbs | 12.18g | 7% | |
| Sugars | 1.1g | 8% | |
| Dietary Fiber | 1.03g | 7% | |
| Protein | 10.88g | 39% | |
| Vitamin C | 5.2mg | 16% | |
| Iron | 0.9mg | 9% | |
| Calcium | 82.3mg | 15% | |
* 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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