Directions:
- Cook chicken and shred.
- Season and cook with 1/2 Cup water. Simmer until water is gone.
- Add cream cheese and melt.
- Pour a layer of enchilada sauce in the bottom of a 9x13 inch pan.
- Divide the filling into 1/8ths.
- Place filling in middle of tortilla and sprinkle with cheese.
- Roll tortilla and place seam side down in pan.
- Cover with remaining sauce and top with cheese.
- Cook at 350* 35-45 minutes, until bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 30.54 Kcal (128 kJ) | ||
| Calories from fat | 16.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.84g | 3% | |
|---|---|---|---|
| Cholesterol | 5.22mg | 2% | |
| Sodium | 80.71mg | 3% | |
| Potassium | 12.13mg | 0% | |
| Total Carbs | 2.03g | 1% | |
| Sugars | 0.07g | 0% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 1.54g | 3% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 33mg | 3% | |
| Amount Per 100 g | |||
| Calories | 327.25 Kcal (1370 kJ) | ||
| Calories from fat | 177.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.76g | 3% | |
|---|---|---|---|
| Cholesterol | 55.92mg | 2% | |
| Sodium | 864.86mg | 3% | |
| Potassium | 130.03mg | 0% | |
| Total Carbs | 21.77g | 1% | |
| Sugars | 0.76g | 0% | |
| Dietary Fiber | 1.36g | 1% | |
| Protein | 16.51g | 3% | |
| Vitamin C | 0.7mg | 0% | |
| Iron | 1.8mg | 1% | |
| Calcium | 353.6mg | 3% | |
* 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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