Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Enchilada | not in our table | 0 |
| Sauce | not in our table | 0 |
| Burrito | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 can (19 oz) Old El Paso® enchilada sauce (any variety)
- 2 cups diced cooked chicken
- 1 1/2 cups shredded Monterey Jack cheese (6 oz)
- 1 cup sour cream
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- 1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
- 1 cup shredded Cheddar cheese (4 oz)
- Chopped avocado or green onions, if desired
Directions
Heat oven to 350°F. Spread 1/2 cup enchilada sauce over bottom of ungreased 13x9-inch (3-quart) glass baking dish.
In medium bowl, stir together chicken, Monterey Jack cheese, sour cream and chiles.
Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam side down, in baking dish.
Top enchiladas with remaining enchilada sauce. Sprinkle with Cheddar cheese.
Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted.
Top with avocado or green onions. If desired, serve with lettuce, chopped tomato and additional sour cream.