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

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    newspapergal's Note:

    An adaptation of what was on the Old El Paso green enchilada sauce can. Surprisingly good!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven 400*.
    2. 2
      Heat olive oil in skillet and add diced onion, then garlic.
    3. 3
      While onion is cooking, shred rotisserie chicken. Add chicken, green chilies and cream cheese to skillet. Stir well to combine as the cream cheese melts.
    4. 4
      Once cheese is melted, remove from heat.
    5. 5
      Spoon chicken filling in each tortilla, rolling it up and placing in a 9x13 pan, seam-side down. Once pan is filled with rolled enchiladas, pour enchilada sauce on top and sprinkle with cheese.
    6. 6
      Bake 20 minutes, until cheese is melted and sauce is bubbling.

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    Nutritional Facts for Creamy Chicken Enchiladas

    Serving Size: 1 (265 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 520.2
     
    Calories from Fat 308
    59%
    Total Fat 34.3 g
    52%
    Saturated Fat 15.0 g
    75%
    Cholesterol 118.1 mg
    39%
    Sodium 617.8 mg
    25%
    Total Carbohydrate 29.8 g
    9%
    Dietary Fiber 3.7 g
    14%
    Sugars 6.3 g
    25%
    Protein 24.4 g
    48%

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