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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    1 hr 30 mins

    20 mins

    Chef #1534395's Note:

    This is a great recipe that a friend of mine has been bringing to office pot-lucks for years. I just got the recipe from him and made it myself. It's a unique and pretty decadent twist on traditional enchiladas. You can adjust the amount of green chiles and jalapenos to your particular taste. This recipe carries a little bite, but is not particularly hot (even using green chiles rated HOT). To pep it up, use 3 cans of green chiles and 2 cans of jalapenos. For potlucks or freezing, double or triple this recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Boil 1 chicken (approximately 1 hour) until thoroughly cooked. Remove from pot and allow to cool. (Reserve the stock you just made for a future soup project). Shred the chicken and set aside.
    2. 2
      Simmer together soup, green chiles, jalapenos, sour cream and 1/2 cup shredded cheese. This will serve as your enchilada sauce.
    3. 3
      Once sauce is well combined and simmering, remove 2 cups and set aside. Add shredded chicken to remaining sauce and remove from heat.
    4. 4
      Heat tortillas in a skillet sprayed with nonstick cooking spray or 1/4 tsp of hot oil; just enough to make them soft and pliable. Blot with paper towel to remove excess oil.
    5. 5
      Roll approximately 1/4 cup of chicken/sauce mixture and an additional 1tbsp shredded cheese in each tortilla. Lay enchiladas side by side in a 9X13 casserole pan sprayed with nonstick cooking spray. Approximately 8 will fit down the length of the pan, place the other 4 2 abreast alongside them.
    6. 6
      Pour reserved 2 cups of sauce over the top of the enchiladas and sprinkle remaining shredded cheese (should be about 1 cup) over the top.
    7. 7
      Bake at 375 for 18-20 minutes or until brown and bubbly.

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    Nutritional Facts for Cream of Chicken Enchiladas

    Serving Size: 1 (512 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 889.8
     
    Calories from Fat 524
    58%
    Total Fat 58.2 g
    89%
    Saturated Fat 21.3 g
    106%
    Cholesterol 207.9 mg
    69%
    Sodium 1844.2 mg
    76%
    Total Carbohydrate 37.6 g
    12%
    Dietary Fiber 4.0 g
    16%
    Sugars 2.9 g
    11%
    Protein 53.3 g
    106%

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