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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    30 mins

    40 mins

    SusanRW's Note:

    This makes a large pan of enchiladas and is always a huge hit when fixed for company or just for our family!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Boil chicken until done; shred or cut into small chunks.
    2. 2
      Over low heat, melt velveeta, cream of mushroom soup, and mexican rotel. Stir frequently.
    3. 3
      Spray Pam in 9 X 13 (or a little larger) baking dish.
    4. 4
      Spread 1 Tbs. sour cream over flour tortilla. Place approximately 1/4 cup shredded chicken in center and pour approximately 1/4 cup cheese mixture over chicken. Roll up tortilla and place in pan. Repeat until pan is full.
    5. 5
      Pour 2 - 3 cups of cheese mixture over top of all tortillas. Sprinkle the cheddar cheese on top.
    6. 6
      Cover with foil and bake at 350 degrees for 35 - 40 minutes.
    7. 7
      Cut in half and serve with salsa and tortilla chips. (You should have extra cheese mixture left over. This is great for dipping chips in!).

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    Ratings & Reviews:

    • on May 17, 2008

      45

      We've personally had Susan's enchiladas, and they are wonderful! She didn't mention that they freeze nicely for making in advance.

      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 (439 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1299.6
     
    Calories from Fat 681
    52%
    Total Fat 75.7 g
    116%
    Saturated Fat 40.9 g
    204%
    Cholesterol 221.8 mg
    73%
    Sodium 3523.1 mg
    146%
    Total Carbohydrate 91.2 g
    30%
    Dietary Fiber 4.3 g
    17%
    Sugars 12.6 g
    50%
    Protein 62.0 g
    124%

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