Directions:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- Melt the butter in a skillet over medium heat. Cook and stir green onion and garlic until fragrant, about 2 minutes. Add mushrooms and cook until lightly browned and tender, about 6 minutes. Stir in green chilies, cream of mushroom soup, and sour cream. Mix well. Reserve 3/4 this sauce in a bowl and set aside. Mix in chicken, pinto beans, and 1/2 cup of shredded Cheddar cheese to the remaining 1/4 of sauce in saucepan; stir together.
- Fill each tortilla with chicken mixture and roll up. Place seam side down in the prepared baking dish.
- Combine reserved 3/4 sauce with milk in a small bowl. Spoon this mixture over the rolled tortillas and top with remaining 1/2 cup shredded Cheddar cheese. Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 35 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 292.21 Kcal (1223 kJ) | ||
| Calories from fat | 107.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.97g | 18% | |
|---|---|---|---|
| Cholesterol | 76.68mg | 26% | |
| Sodium | 335mg | 14% | |
| Potassium | 534.15mg | 11% | |
| Total Carbs | 15.78g | 5% | |
| Sugars | 3.33g | 13% | |
| Dietary Fiber | 3.92g | 16% | |
| Protein | 30.48g | 61% | |
| Vitamin C | 2.7mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 28.4mg | 158% | |
| Calcium | 266mg | 27% | |
* 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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