Try this Creamy Chicken Enchiladas recipe, or contribute your own.Suggest a better description
Hey Tamala..as promised.. here is the recipe for chicken enchiladas. I have adjusted it over the years to accomodate the size of the crowd. I boil a chicken and then debone it...kind of shredding it really. Take a large can of cream of chicken soup, add 16 oz of sour cream, a can of green chiles, salt, pepper, some chili powder, and about 4 cups of a mexican blend cheese. Mix that up good, then add your shredded chicken. You will put a fair amount of that mixture into a burrito sized flour tortilla. Roll that sucker up and put it into a pam sprayed foil pan. Make sure to reserve some of the mixture. You will need to thin it with a little milk to smear over the enchiladas when you have them all rolled. It is important to coat them with something so they do not dry out in the oven. After you have them coated, pour some more cheese of choice over them and bake them in a 375 oven until they are bubbly. You can serve them with some more sour cream or even tomatoes or salsa. Jeremy prefers pouring A1 bold and spicy on them as he does everything...including his ice cream.
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|Serving Size: 1 Serving (301g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 176 (59%)|
|Amt Per Serving||% DV|
|Total Fat 19.6g||26 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 21.1mg||6 %|
|Sodium 2371.9mg||82 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 23.2g||7 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 23.2g|
|Protein 7.2g||10 %|
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Calories per serving: 298
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