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

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on August 23, 2006

      This was really good. I used leftover grilled chicken and used a Mexican blend cheese and used sweet onions rather than green, but other than that, I followed the recipe exactly. I did use chopped tomatoes, lettuce and some picante sauce for topping after dishing it up. I served it with Mexican Rice, Mexican Rice which was very good also. I will make this again.

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    • on May 08, 2006

      This was such a great dish! I added some chopped red and yellow peppers with the green onions to soften, and also added some jalapeno puree to the sauce for a little more zip. It got rave reviews from all diners. Thanks for sharing this recipe!

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    • on March 14, 2006

      Great flavor and easy to make. I garnished the enchiladas with lettuce, tomato, onion, salsa and a few jalapeno slices for an extra kick. We loved this low-fat version of a Mexican classic.

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    • on May 15, 2005

      This was an excellent lower fat alternative to traditional enchiladas. The sauce is fantastic! I added some thinly sliced mushrooms and 1/2 a can of black beans to the sauce. I also did as suggested by others and added a little canned enchilada sauce to the bottom of the casserole dish and a little on top of the enchiladas. But I don't honestly think it needed it. I will definitely be making this again!

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    • on May 21, 2004

      I usually don't like chicken enchiladas but these were fantastic! They were easy to make and tasted great! I left out the green onions (we don't like them), and added canned red enchilada sauce to the top before I put them in the oven. I also added a little extra cheese since my husband loves cheese. I will definitely make these very often. Thanks for such a great recipe!

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    • on March 04, 2004

      A delicious and easy recipe that doesn't take much effort to put together (I have made this recipe twice within the week).This turned out well with some changes that I made - since I used what I had at hand. An ordinary onion (instead of green onions), cream of chicken soup (didn't have low fat), an extra clove of garlic (love garlic) and used meat from a whole BBQ chicken. The second time I made this, I added a few sliced fresh mushrooms to the chicken mix(fantastic). I served this meal with a crunchy vegetable salad and slices of freshly cut pineapple. As I enjoy hot and spicy - a few dashes of hot sauce, made this meal perfect for me. Thanks for the great recipe - will certainly make this again (and again...no doubt).

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    • on March 01, 2004

      Very good! I added enchilada sauce - some on bottom of pan and some on top for extra flavor. My family really enjoyed this.

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    Nutritional Facts for Chicken Enchiladas

    Serving Size: 1 (225 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 546.3
     
    Calories from Fat 187
    34%
    Total Fat 20.8 g
    32%
    Saturated Fat 8.3 g
    41%
    Cholesterol 56.7 mg
    18%
    Sodium 1109.7 mg
    46%
    Total Carbohydrate 62.4 g
    20%
    Dietary Fiber 4.0 g
    16%
    Sugars 3.6 g
    14%
    Protein 25.9 g
    51%

    The following items or measurements are not included:

    fat-free cream of chicken soup

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