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    You are in: Home / Mexican / Chicken Enchiladas Recipe
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    Chicken Enchiladas

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on January 08, 2003

      Denise, This recipe makes a wonderful casserole.I made this back in August when you first posted it,then lost my recipe,so I looked it up again so I could make it again. love this recipe,I made NO changes,it was great as is. Thanks,Darlene Summers

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    • on September 02, 2002

      Feeding a multi generational family that includes 5 adults & 2 kids is quite a challenge. The kids don't like anything and the adults all have varying tastes. However ALL 5 adults LOVED this recipe. The only change I made was to add a little hot mexican cheese to the mix. Delicous.

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    • on June 16, 2008

      I was on the hunt for a cream based enchilada from years past that I loved. I came across this one since it was very similar. I made some changes such as I doubled the cream of chicken soup and sour cream. I also added 2 cans of green chili's rather then using the chilli powder. It added great texture and great flavor. Rather then cooking the chicken in butter I used cooking spray. I used 98% fat free cream of chicken soup, lite sour cream and Weight Watcher shredded cheddar cheese. Rather then using the basic flour tortillas I used corn tortillas. This added a little flavor and texture. I recommend heating the corn tortilla in the microwave to 10 seconds prior to putting the mixture in to help roll it so the corn tortilla doesn't tear after being placed in the baking dish. Thank you for posting this recipe, though I made some modifications based off the recipe of olden days, it is still fabulous as is!! This is now one of our favorite recipes!

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    • on January 27, 2008

      Loved these Enchiladas. Made a few alterations. Baked chicken in covered pan in oven with salt and pepper and minced dried onions at 350 for 25-30 minutes. Then while that was baking I sauteed 1/2 cup chopped onion in tablespoon of butter and a dash of olive oil until tender. Then took chicken out of oven and sliced thinly and added to sauteed onion mixture. I omitted the chili powder because the soup I used was plenty spicy enough. I mixed one can of Campbell's Southwest Pepperjack cheese soup, 4 oz. cream cheese and 1/4 cup sour cream and a dash of milk for the sauce. Then put together as stated. After putting remaining sauce on top of enchiladas I topped with shredded Mexican 4 variety cheese then baked as directed. After baking then put 2 enchiladas on each plate garnishing with a dollop of sour cream, lettuce and tomato.

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    • on January 20, 2005

      I love this recipe! I have been making it for several months. I have used that southwest style pepper jack soup a few times. Kids love this so much and want it I have to try different things so they don't get burnt out on it. Most of the time I have to make a double batch. Any way I make this, if there by chance are leftovers they FIGHT over them. Thank you for posting this recipe.

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    • on August 31, 2004

      Fast, easy and tasty. What's not to like. Chicken was moist and flavorful. I used the large size tortillas and Mexican blend packaged shredded cheese. Served with a side of refried beans. A side of fresh salsa would go perfectly with this meal.

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    • on April 07, 2003

      Very tasty - & easy to make! My kiddos loved it.

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    Nutritional Facts for Chicken Enchiladas

    Serving Size: 1 (111 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 308.4
     
    Calories from Fat 153
    49%
    Total Fat 17.0 g
    26%
    Saturated Fat 9.0 g
    45%
    Cholesterol 93.4 mg
    31%
    Sodium 616.7 mg
    25%
    Total Carbohydrate 8.0 g
    2%
    Dietary Fiber 0.4 g
    1%
    Sugars 1.4 g
    5%
    Protein 29.8 g
    59%

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