Saute onion, celery, parsley, garlic just until it starts to get soft. Add 1 can Chicken that has been drained and the other can of Chicken with water. Add what ever kinds of seasoning you may like. Add 1 Can Rotel Tomatoes and 1 small can Green Chilies. To this, mix in 3 oz, cream cheese and 1/4 can Cream of Chicken soup. Bring to boil and lower heat to med-low, add 2 T. Corn Starch that has been mixed with a little water (about 4 T. water), stir well and simmer for about 30 minutes.
In a large pot, add about half full with water (about 8 cups water) and 1 c. chili powder and 2 bullion cubes. Bring to boil. Add about 2 Lg. T. Corn Starch to a little water and add this to chili sauce to thicken. Also add 3/4 Can of Cream of Chicken soup. Mix well and let simmer for about 15 minutes.
When chicken mixture and chili sauce is ready, dip each tortilla into chili sauce (one at a time, as you make them), lay it out, put some of the chicken mixture on it, add cheese if you like and spoon some of the sauce on top, then roll it up and place it in a greased baking pan.
Once you have your enchiladas in the baking pan, spoon about 2 cups of chili sauce on top of them, then put a layer of grated cheese on top of that and then another layer of sauce. Cover with foil and then bake in oven at 350 for about 35 to 45 minutes.
Note: You can also add fresh or canned (drained) Spinach to Chicken mixture.
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|Serving Size: 1 Serving (2005g)|
|Recipe Makes: 4|
|Calories from Fat: 1259 (24%)|
|Amt Per Serving||% DV|
|Total Fat 139.9g||187 %|
|Saturated Fat 35.3g||176 %|
|Monounsaturated Fat 65.8g|
|Polyunsanturated Fat 29.6g|
|Cholesterol 133.3mg||41 %|
|Sodium 11297mg||390 %|
|Potassium 4057.8mg||107 %|
|Total Carbohydrate 803.7g||236 %|
|Dietary Fiber 60.7g||243 %|
|Sugars, other 743g|
|Protein 176.5g||252 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5204
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