Directions:
- Spoon 1/2 cup enchilada sauce into a greased 13 x 9 baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans, and chilies.
- Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place the enchiladas seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
- Cover and bake at 350F for 25-30 minutes or until cheese has melted and the enchilidas are heated through. Serve with lettuce, tomato, sour cream and olives if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 352.79 Kcal (1477 kJ) | ||
| Calories from fat | 184.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.45g | 31% | |
|---|---|---|---|
| Cholesterol | 83.4mg | 28% | |
| Sodium | 693.65mg | 29% | |
| Potassium | 349.34mg | 7% | |
| Total Carbs | 23.38g | 8% | |
| Sugars | 2.76g | 11% | |
| Dietary Fiber | 2.04g | 8% | |
| Protein | 19.07g | 38% | |
| Vitamin C | 11.6mg | 19% | |
| Iron | 1.8mg | 10% | |
| Calcium | 143.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 197.41 Kcal (827 kJ) | ||
| Calories from fat | 103 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.44g | 31% | |
|---|---|---|---|
| Cholesterol | 46.67mg | 28% | |
| Sodium | 388.15mg | 29% | |
| Potassium | 195.49mg | 7% | |
| Total Carbs | 13.09g | 8% | |
| Sugars | 1.55g | 11% | |
| Dietary Fiber | 1.14g | 8% | |
| Protein | 10.67g | 38% | |
| Vitamin C | 6.5mg | 19% | |
| Iron | 1mg | 10% | |
| Calcium | 80.2mg | 14% | |
* 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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