Directions:
- Preheat oven to 375 degrees F. Grease a 9x13 pan lightly and set aside.
- Whisk together soup and sour cream in medium bowl. Add chilis and chicken and mix well.
- Fill each taco shell about half-way with soup mixture, then sprinkle 1-2 tablespoons cheese on top. Lay each on side in the pan until it's full. Some adjusting may be required, tucking in some ends to some tops, and making a few go sideways, to fit them all in the dish.
- Add a little milk to the remaining soup mixture, then pour over enchiladas.
- Bake for 45 minutes until golden brown and bubbly. Let rest for at least five minutes before serving.
- *This dish freezes well. Baking time will need to be increased if it goes straight from freezer to oven.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 737.28 Kcal (3087 kJ) | ||
| Calories from fat | 318.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.39g | 54% | |
|---|---|---|---|
| Cholesterol | 103.41mg | 34% | |
| Sodium | 307.72mg | 13% | |
| Potassium | 1337.3mg | 28% | |
| Total Carbs | 68.07g | 23% | |
| Sugars | 8.03g | 32% | |
| Dietary Fiber | 15.07g | 60% | |
| Protein | 41.22g | 82% | |
| Vitamin C | 75.5mg | 126% | |
| Iron | 7mg | 39% | |
| Calcium | 382.5mg | 38% | |
| Amount Per 100 g | |||
| Calories | 143.21 Kcal (600 kJ) | ||
| Calories from fat | 61.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.87g | 54% | |
|---|---|---|---|
| Cholesterol | 20.09mg | 34% | |
| Sodium | 59.77mg | 13% | |
| Potassium | 259.76mg | 28% | |
| Total Carbs | 13.22g | 23% | |
| Sugars | 1.56g | 32% | |
| Dietary Fiber | 2.93g | 60% | |
| Protein | 8.01g | 82% | |
| Vitamin C | 14.7mg | 126% | |
| Iron | 1.4mg | 39% | |
| Calcium | 74.3mg | 38% | |
* 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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