Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Taco | not in our table | 0 |
| Sauce | 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
- 3 cups chopped cooked chicken
- 2 cups (8 oz) shredded Monterey jack cheese with peppers
- 1 (4½ oz) can chopped green chiles
- ½ cup sour cream
- ⅓ cup chopped fresh cilantro
- 8 (8 inch) flour tortillas
- 1 (8 oz) container sour cream
- 1 (8 oz) bottle green taco sauce
- 1 cup (4 oz) shredded Monterey jack cheese with peppers
- =
Directions
Stir together first 5 ingredients.
Spoon chicken mixture evenly down center of tortillas, and roll up.
Arrange seam side down, in a lightly greased 6-qt slow cooker, stacking tortillas, if needed.
Stir together sour cream and taco sauce, spoon over enchiladas.
Cover and cook on low 4½ hours.
Remove lid and sprinkle enchiladas with 1 cup cheese.
Cover and cook on low 15 more minutes or until cheese melts.
Serve enchiladas with desired toppings.
Category:Cathy's Recipes
Category:Crockpot Recipes
Category:Chicken Recipes
Category:Enchilada Recipes
Category:Sour cream Recipes
Category:Jack cheese Recipes
Category:Fresh chile pepper Recipes
Category:Cilantro Recipes