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

    Chicken Enchiladas. Photo by * Pamela *

    1/1 Photo of Chicken Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    * Pamela *'s Note:

    This is a great recipe after Thanksgiving when you have an abundance of leftover chicken or turkey!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 350 degrees.
    2. 2
      Fry onion, and green pepper in margarine over medium heat for approx.
    3. 3
      2 minutes.
    4. 4
      Stir in chicken, 1/4 cup salsa, cream cheese and spices.
    5. 5
      Cook until thoroughly heated.
    6. 6
      Stir in 1 cup cheddar cheese.
    7. 7
      Spoon approx.
    8. 8
      1/3 cup of mixture into centre of each tortilla and roll up.
    9. 9
      Place, seam side down in 12 x 8 baking dish.
    10. 10
      Top with remaining salsa and cheese.
    11. 11
      Bake for 20 minutes.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on March 21, 2004

      55

      These were very good. My DH loved them, and so did I. I used red peppers b/c I was out of gr. peppers. Even my kids like them, and anything with onions or peppers are hard to sneak past them. I used chicken breasts that I chopped up fine and sauted with seasoning.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2011

      45

      This is a very easy recipe to prepare and there are no hard-to-find ingredients. Always a plus for me. I used less cheese and cream cheese to cut down on the fat. Other than that I followed the recipe. I can see why this recipe would be good for gringos and kids. It is very mild on the cusp of bland. I added jalapenios to spice it up. Thank you for sharing your recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 08, 2008

      55

      Excellent! I was out of salsa so I used a can of Rotel tomatoes. I thickened the tomatoes that went on top with cornstarch. I used american cheese because I was out of cheddar. My whole family loved these. These are the first enchiladas that I've made, but they will not be the last! Thanks, Pamela

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

    Read All Reviews (6)

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    Nutritional Facts for Chicken Enchiladas

    Serving Size: 1 (370 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1296.3
     
    Calories from Fat 564
    43%
    Total Fat 62.7 g
    96%
    Saturated Fat 29.9 g
    149%
    Cholesterol 170.0 mg
    56%
    Sodium 2646.3 mg
    110%
    Total Carbohydrate 130.9 g
    43%
    Dietary Fiber 9.8 g
    39%
    Sugars 11.5 g
    46%
    Protein 52.0 g
    104%

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