Chicken Enchiladas IV

Recipesfull introduces to you: Enchilada Recipes. (Chicken Enchiladas IV). A yummy recipe for chicken enchiladas.

Brief

Prep 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 4

Yield: 4 servings

Chicken Enchiladas IV

Ingredients

4 cooked skinless

boneless chicken breast halves

1 cup sour cream

2 cups shredded Cheddar cheese

4 green onions

chopped

1 tablespoon ground cumin

¼ cup chopped fresh cilantro

salt and pepper to taste

1 (12 ounce) package corn tortillas

1 (8 ounce) jar salsa

Spicy Beef and Bean Enchilada Pie

Main Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Shred the cooked chicken breast meat and place in a large bowl. Mix in sour cream shredded cheese and green onions. Season with cumin cilantro salt and pepper. Place a heaping spoonful of the mixture in each tortilla roll up and place rolled tortillas seam-side down in a 9x13 inch baking dish. Pour salsa over all.

Step 3

Bake for about 20 minutes or until heated through.

Nutritional Information

Chicken Enchiladas IV

Servings Per Recipe:4

Calories: 703.5

% Daily Value *

Protein: 49.7g 99%

Carbohydrates: 46.1g 15%

Dietary Fiber: 6.8g 27%

Sugars: 3.2g

Fat: 36.5g 56%

Saturated Fat: 20.7g 103%

Cholesterol: 157.8mg 53%

Vitamin A Iu: 1484.6IU 30%

Niacin Equivalents: 18.9mg 146%

Vitamin B6: 0.7mg 42%

Vitamin C: 5.3mg 9%

Folate: 37.3mcg 9%

Calcium: 596.3mg 60%

Iron: 3.8mg 21%

Magnesium: 123.1mg 44%

Potassium: 721.6mg 20%

Sodium: 821.2mg 33%

Thiamin: 0.2mg 21%

Calories From Fat: 328.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.