Directions:
- In large skillet melt margarine over medium heat. Add onion and saute about 2 minutes. Stir in flour and mix well. While stirring, add chicken broth to skillet. Cook until slightly thickened,stirring constantly. Remove from heat and stir in sour cream. Reserve 1/3 of mixture and place remainder in large bowl.
- Add chicken, 1 cup of the cheddar cheese, peppers, cumin, pimento and chili powder. Mix well.
- Spoon equal portions of mixture into each tortilla, roll up and place in 9x13-inch baking pan.
- Pour reserved sauce over enchiladas and top with remaining cup of cheese.
- Sprinkle with chives and bake in 350 degree oven for 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 792.91 Kcal (3320 kJ) | ||
| Calories from fat | 463.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.46g | 79% | |
|---|---|---|---|
| Cholesterol | 106.39mg | 35% | |
| Sodium | 1465.22mg | 61% | |
| Potassium | 756.83mg | 16% | |
| Total Carbs | 51.53g | 17% | |
| Sugars | 3.57g | 14% | |
| Dietary Fiber | 4.8g | 19% | |
| Protein | 33.69g | 67% | |
| Vitamin C | 70.3mg | 117% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.9mg | 16% | |
| Calcium | 429.1mg | 43% | |
| Amount Per 100 g | |||
| Calories | 190.62 Kcal (798 kJ) | ||
| Calories from fat | 111.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.37g | 79% | |
|---|---|---|---|
| Cholesterol | 25.58mg | 35% | |
| Sodium | 352.25mg | 61% | |
| Potassium | 181.95mg | 16% | |
| Total Carbs | 12.39g | 17% | |
| Sugars | 0.86g | 14% | |
| Dietary Fiber | 1.15g | 19% | |
| Protein | 8.1g | 67% | |
| Vitamin C | 16.9mg | 117% | |
| Iron | 0.7mg | 16% | |
| Calcium | 103.2mg | 43% | |
* 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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