Directions:
- Place the four chicken breasts in a large sauce pan or medium pot and add one can of enchilada sauce. Ensure the sauce completely covers the chicken. Add a little water if necessary. Bring to a boil then simmer for 25 minutes more. Let the chicken cool in sauce. (This whole step can be done in the slow cooker also).
- Use fork to shred the chicken into small pieces.
- Add 1/3 of a can of enchilada sauce to the bottome of an 11x7 Pyrex Pan. Roll shredded chicken in each of the 8 flour tortillas. Place each rolled/filled tortilla in the 11x7 pan, side by side. Cover the tortillas with the remaining enchilada sauce. Add the shredded cheese over the tortillas.
- Baked at 350 degrees or 30 minutes.
- To serve, top with sour cream, salsa, and cilantro. Serve with refried beans and spanish rice. Enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 682.93 Kcal (2859 kJ) | ||
| Calories from fat | 272.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.27g | 47% | |
|---|---|---|---|
| Cholesterol | 194.81mg | 65% | |
| Sodium | 1391.67mg | 58% | |
| Potassium | 814.85mg | 17% | |
| Total Carbs | 36.97g | 12% | |
| Sugars | 0.85g | 3% | |
| Dietary Fiber | 2.06g | 8% | |
| Protein | 66.71g | 133% | |
| Vitamin C | 0.9mg | 1% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.9mg | 11% | |
| Calcium | 462.5mg | 46% | |
| Amount Per 100 g | |||
| Calories | 184.14 Kcal (771 kJ) | ||
| Calories from fat | 73.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.16g | 47% | |
|---|---|---|---|
| Cholesterol | 52.53mg | 65% | |
| Sodium | 375.24mg | 58% | |
| Potassium | 219.71mg | 17% | |
| Total Carbs | 9.97g | 12% | |
| Sugars | 0.23g | 3% | |
| Dietary Fiber | 0.56g | 8% | |
| Protein | 17.99g | 133% | |
| Vitamin C | 0.2mg | 1% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 0.5mg | 11% | |
| Calcium | 124.7mg | 46% | |
* 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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