From the Paula Deen Family Favorites cookbook
Preheat the oven to 350(F). Spray two 9x13 pans.
Combine the chicken, cream cheese, soup, chilies and green onions. Spoon 2tbspoons of this into each tortilla and roll up.
Pour a very small amount of the sauce on the bottom of each dish and tilt so the sauce thinly covers the bottom. Place enchiladas side by side on top. When this is done, pour remaining sauce on top.combine the cheeses and sprinkle evenly over the tops.
Cover with foil and bake for 30 minutes. Uncover and bake for another 10 minutes.
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|Serving Size: 1 Serving (63g)|
|Recipe Makes: 22 Servings|
|Calories from Fat: 118 (60%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 46mg||14 %|
|Sodium 224mg||8 %|
|Potassium 79.5mg||2 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 7.4g|
|Protein 12.3g||18 %|
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Calories per serving: 196
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