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Add a photoServings: 12
Ingredients
- 3 c. Shredded chicken
- 4 ounce Can minced green chilies
- Â Â Salt & pepper
- 10 ounce Can gr chili enchilada sauce
- 5Â 1/3 ounce Evaporated lowfat milk
- 12 x Corn tortillas
- 2 c. Shredded Monterey Jack
Directions
- Preheat oven to 425. Mix together chicken, green chilies and salt. Combine enchilada sauce and evaporated lowfat milk. Fry tortillas in a small amount of warm oil for a few seconds on each side till limp. Drain on paper towels.
- Dip each tortilla in enchilada sauce mix; fill with 1/4 c. chicken mix; roll and place seam-side down in a 13 x 9 baking dish.
- Pour remainin sauce over. Sprinkle with cheese. Bake for 15 min or possibly till bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 12 servings | |
| Calories 237 | |
| Calories from Fat 120 | 51% |
| Total Fat 13.53g | 17% |
| Saturated Fat 6.03g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 156mg | 7% |
| Potassium 198mg | 6% |
| Total Carbs 14.48g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.84g | 1% |
| Protein 14.66g | 23% |
