Tracy'S Chicken Enchiladas

1. Mix chilies, sour cream soup olives and half of the cheese together.

2. Divide mixture in half.

3. To one half of mixture add chicken and roll into tortillas.

4. Place in large, nongreased pan.

5. Cover tortillas with remaining mixture.

6. Top with cheese and bake at 350 for 30 minutes.

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Nutrient	Quantity
Total fats	15.0213 g
Protein	13.3853 g
Carbohydrates	79.4747 g
Energy	506.1469 kCal
Water	979.7397 g
Calcium, Ca	81.7991 mg
Fiber, total dietary	14.8486 g
Sodium, Na	5474.063 mg
Total lipid (fat)	15.0213 g
Sugars, total	15.7001 g
Ash	15.8272 g
Iron, Fe	1.7103 mg
Carbohydrate, by difference	79.4747 g
Phosphorus, P	171.0345 mg
Cholesterol	29.7451 mg
Zinc, Zn	1.2642 mg
Fatty acids, total polyunsaturated	5.6516 g
Vitamin A, IU	3086.057 IU
Vitamin C, total ascorbic acid	44.6657 mg
Fatty acids, total saturated	4.1643 g
Fatty acids, total monounsaturated	4.2387 g
Magnesium, Mg	44.6177 mg
Potassium, K	245.3973 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cream	1 pint	0	0	0
Chicken breast	3	0	0	0
Cheddar cheese	4 cups	0	0	0
Green Chilies	1 can	97.1514	24	0
Flour Tortilla	12	0	0	0
black olive	2 cups	0	0	0
cream chicken soup	2 cans	408.9955	55.4747	15.0213