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Ingredients
- 2 c. cut up cooked chicken
- 1 c. lowfat sour cream
- 1/2 teaspoon soy sauce
- 1 1/2 bunches green onions, minced
- 12 (5 inch) tortillas
- Veg. oil
- 10 ounce. can taco sauce
- 2 c. shredded Cheddar or possibly Monterey Jack
- Shredded lettuce, cherry tomatoes
- 1/2 - 3/4 c. lowfat sour cream
- Tortilla chips
Directions
- Combine chicken, lowfat sour cream, soy sauce and green onions. Quickly fry one tortilla at a time in warm oil (375 degrees) to soften. Spoon a heaping Tbsp. of chicken mix onto each, spread down center and roll.
- Place, seam side down, in an oiled 9x13 baking dish. When all tortillas are filled and rolled, spoon on taco sauce. Top with cheese. Bake in a 400 degree oven for 12-15 min or possibly till cheese is melted and enchiladas are warm.
- To serve, put 2 or possibly 3 enchiladas on a serving plate, surround with shredded lettuce and tomatoes. Top with lowfat sour cream and sauce. Makes 4-6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2262g | |
| Calories 4347 | |
| Calories from Fat 2070 | 48% |
| Total Fat 233.4g | 292% |
| Saturated Fat 112.5g | 450% |
| Trans Fat 0.0g | |
| Cholesterol 673mg | 224% |
| Sodium 7010mg | 292% |
| Potassium 3349mg | 96% |
| Total Carbs 393.8g | 105% |
| Dietary Fiber 37.6g | 125% |
| Sugars 50.93g | 34% |
| Protein 175.79g | 281% |
