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    You are in: Home / Recipes / Cheese and Chicken Enchiladas Recipe
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    Cheese and Chicken Enchiladas

    Average Rating:

    3 Total Reviews

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    • on September 24, 2010

      I am a new to cooking for myself and I almost doubted that this would taste good,but it was so delicious and had an authentic taste to it. The kind of experience you would get from your little hole in the wall Mexican restaurant. Excellent and easy to make. I followed pretty closely except for the red peppers since my husband does not like vegetables in his food. So I used a little cilantro and some scallions. I was conservative because I did not want to mess the taste up. I used a Mexican brand red sauce out of the can and the half and half. I questioned that but there was no need, it made it so good and added to the authenticity especially using the corn tortillas! I can add black olives and serve with sour cream next time! I can also make a ton of this in advance, freeze and enjoy throughout the month. Also would make a great potluck item. Thanks to the contributer. I am so pleased!

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    • on May 25, 2009

      I used only reduced-fat cheddar cheese. I used 1 red pepper and 1 green. For the enchilada sauce I made Red Enchilada Sauce. And I used skim milk in the sauce. This is delicious. Thanks Jkoch :) Made for the Saucy Senoritas of ZWT5

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    • on May 20, 2009

      Really really good! Used some roasted red peppers and some jalapenos to kick it up. Served with sour cream. Made for ZWT 5.

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    Nutritional Facts for Cheese and Chicken Enchiladas

    Serving Size: 1 (311 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 418.9
    Calories from Fat 190
    Total Fat 21.2 g
    Saturated Fat 10.7 g
    Cholesterol 85.8 mg
    Sodium 828.1 mg
    Total Carbohydrate 33.0 g
    Dietary Fiber 4.7 g
    Sugars 4.4 g
    Protein 25.1 g


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