Red and White Chicken Enchiladas
50 mins (prep 30, cooking 20)
16 ingredients
5-6 servings
This is a spiced-up version of a recipe I found in a recent issue of *Cooking for 2*. It's a great way to make use of leftover chicken or holiday turkey.

Categories:  <-60-mins , chicken , north-american , southwestern-u.s. , poultry , american , meat , tex-mex , time-to-make ,
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Serving Size (74.79 g)
Servings 5
Amount per Serving
Calories 99.63 Calories from Fat 69.3
% Daily Value *
Total Fat 7.7g 59.2%
Saturated Fat 4.24g 106.05%
Trans Fat 0.03g %
Cholesterol 22.08mg 36.8%
Sodium 54.42mg 11.34%
Total Carbohydrate 5.63g 9.39%
Dietary Fiber 0.16 g 3.18%
Sugars 0.52 g %
Protein 2.45g 24.51%
Vitamin A 252.21IU% Vitamin C 1.78mg%
Calcium 93.28mg% Iron 0.16mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
yellow bell pepper, diced tomatoes and green chilies, coarse yellow cornmeal, condensed cream of chicken soup, shredded cooked chicken, grated monterey jack cheese