Ingredients
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4 cups shredded Cheddar cheese, divided
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1 cup sour cream, divided
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2 cups cubed, cooked chicken
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¼ cup chopped onion
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8 (8 inch) flour tortillas
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1 ½ cups chopped tomatoes
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½ cup black olives
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
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Combine 3 cups Cheddar cheese and 1/4 cup sour cream in a saucepan over low heat. Cook, stirring occasionally, until melted.
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Meanwhile, mix chicken, remaining 1 cup Cheddar cheese, remaining 3/4 cup sour cream, and onion in a medium bowl until well combined.
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Arrange tortillas on a large, flat work surface. Divide chicken mixture evenly among tortillas, then roll tortillas up over the filling. Arrange in a single layer in the prepared baking dish. Pour cheese sauce over enchiladas, then top with tomatoes and olives.
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Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.
Nutrition Facts (per serving)
520 | Calories |
31g | Fat |
32g | Carbs |
29g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 520 | |
% Daily Value * | |
Total Fat 31g | 39% |
Saturated Fat 17g | 85% |
Cholesterol 98mg | 33% |
Sodium 698mg | 30% |
Total Carbohydrate 32g | 11% |
Dietary Fiber 2g | 9% |
Total Sugars 1g | |
Protein 29g | 58% |
Vitamin C 5mg | 6% |
Calcium 477mg | 37% |
Iron 3mg | 16% |
Potassium 332mg | 7% |
* 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.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.