Directions:
- Preheat oven to 350.
- Shred or chop chicken fine (I use the chop setting on my food processor).
- Beat cream cheese and evaporated milk (start with 1/2 can add more as needed).
- Add in 2 cups of cheese.
- Stir (or beat) in chicken, onion, green chiles.
- Grease a 13x9 and a 9x9 glass baking dish.
- Spread a thin layer of enchilada sauce on the bottom.
- Warm tortillas to soften them a little and put a few spoonfuls of chicken mixture down the middle. put a spoonful of salsa verde on top of the chicken, roll them up, tucking in the ends.
- Line them up in the baking dishes and pour enchilada sauce on top.
- Top with the other 2 cups of cheese (or more).
- Cover with foil and bake for 30 mins.
- Uncover and bake for 15 mins.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 724.66 Kcal (3034 kJ) | ||
| Calories from fat | 398.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.27g | 68% | |
|---|---|---|---|
| Cholesterol | 126.69mg | 42% | |
| Sodium | 1102.14mg | 46% | |
| Potassium | 576.94mg | 12% | |
| Total Carbs | 55.87g | 19% | |
| Sugars | 5.39g | 22% | |
| Dietary Fiber | 4.01g | 16% | |
| Protein | 27.68g | 55% | |
| Vitamin C | 48.7mg | 81% | |
| Iron | 3.2mg | 18% | |
| Calcium | 564.3mg | 56% | |
| Amount Per 100 g | |||
| Calories | 215.82 Kcal (904 kJ) | ||
| Calories from fat | 118.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.19g | 68% | |
|---|---|---|---|
| Cholesterol | 37.73mg | 42% | |
| Sodium | 328.24mg | 46% | |
| Potassium | 171.82mg | 12% | |
| Total Carbs | 16.64g | 19% | |
| Sugars | 1.61g | 22% | |
| Dietary Fiber | 1.19g | 16% | |
| Protein | 8.24g | 55% | |
| Vitamin C | 14.5mg | 81% | |
| Iron | 1mg | 18% | |
| Calcium | 168.1mg | 56% | |
* 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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