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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:

    1 hr 5 mins

    30 mins

    35 mins

    CHEF GRPA's Note:

    My granddaughter, Lisa, brought 10 pans of these yummy chicken enchiladas to a wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, she sent it out with her's Christmas cards.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
    2. 2
      Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13-in.x 9-in, baking dishes. In a large bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas.
    3. 3
      Bake, uncovered, at 350*F. for 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
    4. 4
      Note: I"ve made this with her kids -- they loved it. The second time we made it we added Mexican style corn and white rice in with the chicken -- to me it was even better.

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    Ratings & Reviews:

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    Nutritional Facts for Creamy Chicken Enchiladas

    Serving Size: 1 (359 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 720.1
     
    Calories from Fat 360
    50%
    Total Fat 40.0 g
    61%
    Saturated Fat 18.8 g
    94%
    Cholesterol 133.0 mg
    44%
    Sodium 1397.4 mg
    58%
    Total Carbohydrate 54.0 g
    18%
    Dietary Fiber 3.0 g
    12%
    Sugars 6.9 g
    27%
    Protein 35.3 g
    70%

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