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PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.
COMBINE enchilada sauce and sour cream in medium bowl. Combine evaporated milk, cheese and chiles in medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.
SPREAD 1 cup enchilada sauce mixture on bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups chicken, 1 cup cheese sauce; repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce mixture and cheese sauce. Cover with foil.
BAKE for 40 minutes. Uncover; cool for at least 10 minutes before serving.
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|Serving Size: 1 Serving (191g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 131 (49%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 54.3mg||17 %|
|Sodium 563.2mg||19 %|
|Potassium 499.8mg||13 %|
|Total Carbohydrate 20.2g||6 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 17.6g|
|Protein 14.7g||21 %|
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Calories per serving: 266
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