Directions:
- Prepare sauce - in small saucepan, whisk together sauce ingredients. Bring to a simmer over medium-high heat and cook for 1-2 minutes until it is thick and bubbly; set aside.
- Warm tortillas. Wrap in a damp paper towel and microwave on high for 30-60 seconds.
- Preheat oven to 350°F.
- In non-stick pan combine cooked chicken, cream cheese, and salsa. Cook over medium-low heat for 5 minutes, or until cream cheese is melted.
- Lightly spray 13x9x2-inch baking dish.
- Assembly: pour 1/2 cup sauce into baking dish; roll chicken mixture into tortilla and place into dish seam down. Repeat. Once finished pour remaining sauce over enchiladas. Cover with foil.
- Bake for 10 minutes.
- In a small bowl whisk together sour cream and lime juice. Spread this mixture over finished enchiladas, sprinkle with chili powder.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 834.75 Kcal (3495 kJ) | ||
| Calories from fat | 150.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.77g | 26% | |
|---|---|---|---|
| Cholesterol | 30.37mg | 10% | |
| Sodium | 727.64mg | 30% | |
| Potassium | 867.87mg | 18% | |
| Total Carbs | 149.91g | 50% | |
| Sugars | 4.75g | 19% | |
| Dietary Fiber | 17.84g | 71% | |
| Protein | 31.74g | 63% | |
| Vitamin C | 1mg | 2% | |
| Iron | 3.6mg | 20% | |
| Calcium | 354.9mg | 35% | |
| Amount Per 100 g | |||
| Calories | 178.38 Kcal (747 kJ) | ||
| Calories from fat | 32.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.58g | 26% | |
|---|---|---|---|
| Cholesterol | 6.49mg | 10% | |
| Sodium | 155.49mg | 30% | |
| Potassium | 185.46mg | 18% | |
| Total Carbs | 32.04g | 50% | |
| Sugars | 1.01g | 19% | |
| Dietary Fiber | 3.81g | 71% | |
| Protein | 6.78g | 63% | |
| Vitamin C | 0.2mg | 2% | |
| Iron | 0.8mg | 20% | |
| Calcium | 75.8mg | 35% | |
* 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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