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

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hrs

    2 hrs

    carrie sheridan's Note:

    this is an incredibly special dish - it's a lot of work but Worth It - one of my 5 best recipes Ever!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven at 375.
    2. 2
      Wash and dry 6-8 chicken breasts. Sprinkle with salt and pepper.
    3. 3
      Coarsely cut 2 celery stalks and 1 onion. Lay in a roasting pan: first the vegetables and then the chicken, skin side up. Add 3/4 cup dry white wine.
    4. 4
      Bake at 375 for 1 hour.
    5. 5
      Reserve juice. Let chicken cool and shred into thin slivers.
    6. 6
      Cream 8 oz cream cheese with mixer. Add 1/2 cup heavy cream, 3 tablespoons at a time.
    7. 7
      Add 1 chopped onion and the shredded chicken and blend with a spoon.
    8. 8
      Clean 2 cans of green chiles. Place in blender. Add tomatillos, chopped serrano chiles, chicken juice/broth. Blend at high speed until pureed.
    9. 9
      Add 1 egg and blend again. Add 1-1/2 cups heavy cream and blend again.
    10. 10
      Fill flour tortillas with cream cheese and chicken mixture [cover and refrigerate if making ahead].
    11. 11
      Pour blended sauce over tortillas and bake at 350 for 1 hour. Let sit for 15 minutes for sauce to set completely.
    12. 12
      Serve with sour cream and grated Parmesan cheese.
    13. 13
      You can make this hours or a day ahead.
    14. 14
      a 13 X 9 Corning or Pyrex glass pan is the best size for this.

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    Ratings & Reviews:

    • on December 05, 2005

      55

      These enchiladas were delicious!! They were a nice change from the chicken enchiladas that I normally make. I did season both the filling and the sauce with salt, pepper, and cumin, as I felt they needed it. Also, I used Monterey Jack cheese instead of the Parmesan cheese (personal preference). My family loved them and I will be making these again. Thank you for posting this keeper recipe!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 15, 2005

      55

      your right great dish i used jack cheese instead just my preferance thanks for posting this is a real get your man dish isnt it lol dee

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken Enchiladas

    Serving Size: 1 (638 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1204.5
     
    Calories from Fat 778
    64%
    Total Fat 86.4 g
    133%
    Saturated Fat 45.7 g
    228%
    Cholesterol 344.9 mg
    114%
    Sodium 1165.4 mg
    48%
    Total Carbohydrate 47.5 g
    15%
    Dietary Fiber 4.5 g
    18%
    Sugars 13.1 g
    52%
    Protein 56.2 g
    112%

    The following items or measurements are not included:

    drippings

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