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

    Chicken Enchiladas. Photo by cookiedog

    1/1 Photo of Chicken Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    HeidiSue's Note:

    I couldn't find exactly what I was looking for and ended up combining a couple of different recipes to get this one and they turned out so great.

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    Ingredients:

    Serves: 6

    Yield:

    enchila ...

    Units: US | Metric

    Directions:

    1. 1
      heat cream cheese and 7 oz. of salsa over medium heat stirring occasionally until completely melted.
    2. 2
      Mix in 1/2 a cup of jack cheese and the chicken.
    3. 3
      In a sauté pan heat the heavy cream and the other 7 oz. of salsa.
    4. 4
      Dip a corn tortilla into the heavy cream until it is soft.
    5. 5
      Spoon about a 1 1/2 tablespoons of the chicken mixture into the tortilla and roll.
    6. 6
      Place the tortilla in a greased 13x9-inch dish and do the same with the remaining tortillas.
    7. 7
      Once they are all rolled in the pan(s) pour the remaining heavy cream and salsa mixture over the enchiladas and top with the remaining jack cheese.
    8. 8
      Bake 350°F for 35-45 minutes or until bubbly.

    Browse Our Top Chicken Breast Recipes

    Ratings & Reviews:

    • on April 11, 2011

      55

      I messed this one up halfway to Sunday and it still came out great! First I used flour tortillas, then I used a pre-cooked chicken that had 4 cups of meat so I doubled the recipe. I forgot to make the sauces separately, so I made it all in one pan with 2 cups of half and half instead of 4 of cream. To the sauce I added a bunch of cilantro, some serrano peppers that I had previously dried, and a teaspoon of cumin. To the chicken I added a pound of crimini mushrooms, a small onion, and a large can of olives, all of which I had diced and sauteed. I then added a third of the sauce to the chicken. After that I added the other two cups of half and half to the sauce. Then they were assembled, topped, and baked. It made two pans of seven enchiladas each. The cream cheese salsa mix was really good! Thanks heidisue for the great inspiration!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 16, 2007

      55

      You are right, these ARE great! I halved the recipe very easily and made them the night before. Popped them in the oven with foil and they were ready to go! This has a nice amount of spice- not too hot, but just enough to let you know you are eating an enchilada. I loved the creamy filling. Thank you HeidiSue!

      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 (315 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 724.0
     
    Calories from Fat 522
    72%
    Total Fat 58.0 g
    89%
    Saturated Fat 33.8 g
    169%
    Cholesterol 218.8 mg
    72%
    Sodium 840.8 mg
    35%
    Total Carbohydrate 25.5 g
    8%
    Dietary Fiber 3.5 g
    14%
    Sugars 4.0 g
    16%
    Protein 28.0 g
    56%

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