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    You are in: Home / Mexican / Easy Chicken and Cheese Enchiladas Recipe
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    Easy Chicken and Cheese Enchiladas

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    • on March 27, 2012

      These were very good! I used the Healthy Request soup, light sour cream and shredded white meat left over from a rotisserie deli chicken (just a little more than 2 cups). I only had 8-inch (wheat) tortillas on hand so used four instead of six. There seemed like a lot of sauce when I put them in the oven but it was OK once baked (still saucy, but not a problem! :-) ) After 40 minutes they didn't seem quite hot through so I took off the foil cover and put back in for 15 minutes. I decided to add a little extra cheese on top which I did at that point also. After the extra time, they were *much* hotter. I enjoyed these easy and quick enchiladas. Thanks for sharing!

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    Nutritional Facts for Easy Chicken and Cheese Enchiladas

    Serving Size: 1 (217 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 311.6
    Calories from Fat 140
    Total Fat 15.5 g
    Saturated Fat 6.2 g
    Cholesterol 56.9 mg
    Sodium 966.8 mg
    Total Carbohydrate 23.8 g
    Dietary Fiber 2.1 g
    Sugars 3.1 g
    Protein 19.0 g


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