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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    1 hrs

    30 mins

    jlw19803's Note:

    A doublebatch recipe. Freeze the second for a few weeks ahead.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the chicken in a large pot, add enough water to cover, and bring to a boil.
    2. 2
      Reduce heat and simmer until cooked through, 25-35 minutes; remove from pot and let cool.
    3. 3
      Once the chicken is cool enough to handle, shred, discarding meat and bones.
    4. 4
      Meanwhile, in a blender puree the salsa, cilantro and 1 cup of the sour cream until smooth. Transfer the puree to a saucepan to simmer the sauce until thickened, 15-20 minutes. Stir in the remaining cup of sour cream.
    5. 5
      To the shredded chicken add the corn, 1 cup of the sauce, 1 cup of cheese and 1 teaspoon each of salt and pepper.
    6. 6
      Spread 1 cup of the remaining sauce in two 9x13" baking dishes. Roll the chicken mixture in the tortillas (about 1/2 cup per tortilla) and place seam side down in the dishes. Top each dish of enchiladas with 1 cup of the remaining sauce and cheese.
    7. 7
      Heat through in oven at 375F for 20-25 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Chicken Enchiladas Verdes

    Serving Size: 1 (595 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1022.4
     
    Calories from Fat 514
    50%
    Total Fat 57.1 g
    87%
    Saturated Fat 25.0 g
    125%
    Cholesterol 230.9 mg
    76%
    Sodium 1871.9 mg
    77%
    Total Carbohydrate 54.6 g
    18%
    Dietary Fiber 3.4 g
    13%
    Sugars 11.9 g
    47%
    Protein 68.8 g
    137%

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