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    You are in: Home / Recipes / Cheesy Green Enchiladas Recipe
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    Cheesy Green Enchiladas

    Average Rating:

    3 Total Reviews

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    • on September 20, 2009

      I had to do so many subs because of where we live and the lack of selection LOL I used my homemade salsa ( hot and mild ) and salsa verde . Wiz it in the food processor to make a "enchilada" sauce. Hubby forgot to buy the montrey cheese so I used chedder and mozza. Also used canned jalepenos to replace green chilies. This was the first time we have had enchiladas and even with all the subs they were delicious. Will make again Made for PAC Fall 2009

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    • on July 15, 2007

      Great recipe! I didn't have the monterey jack pepper cheese so used a Mexican blend. I also used skinless chicken breast rather than the thighs and it was great! Got a 'thumbs up' from everyone. Although they are plenty creamy as is, I will try the cream cheese at some point. This was a real hit with everyone for dinner tonight. Thanks for the recipe.

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    • on July 09, 2007

      Oh My, Oh My!!! These were Wonderful! The addition of the pepper jack cheese made these extra special. The sour cream kept the enchiladas nice and moist even though I used chicken breast instead of the skinless thighs. I also used corn tortillas because I was out of flour. This is a great recipe for enchiladas!

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    Nutritional Facts for Cheesy Green Enchiladas

    Serving Size: 1 (541 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1511.7
     
    Calories from Fat 789
    52%
    Total Fat 87.7 g
    134%
    Saturated Fat 46.4 g
    232%
    Cholesterol 301.7 mg
    100%
    Sodium 2919.4 mg
    121%
    Total Carbohydrate 100.8 g
    33%
    Dietary Fiber 7.4 g
    29%
    Sugars 6.6 g
    26%
    Protein 78.8 g
    157%

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