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

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Lucky Haskins's Note:

    I created this recipe when I couldn't find any other enchilada recipe that matched the ingredients I had on hand and was very pleased with my results. This dish can easily be made as spicy or mild as you like, by omitting or adding hot peppers, and adjusting the spices to your taste.

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    Serves: 4


    enchila ...

    Units: US | Metric


    1. 1
      Preheat oven to 350.
    2. 2
      Melt butter in a small sauce pan, then whisk the flour in gradually. Once you have a thick butter/flour mixture, slowly whisk in the milk to create a thick white sauce. Whisk in 1 cup cheddar cheese. Season with the cumin, chili powder, garlic powder, cilantro, and salt and pepper.
    3. 3
      In a frying pan, heat vegetable oil, then add onions and peppers. Sautee until soft, then add shrimp/chicken, cooking until the meat is cooked through.
    4. 4
      Add the cheese sauce to the pan with the peppers, onions and meat and stir. Spoon the cheese and meat mixture into the tortillas, about 2 or 3 tablespoons, then roll the tortilla and place in a greased baking dish, seam side down. After all the tortillas are filled and placed in the dish, cover with the tomato sauce, remaining cheese/meat sauce, the remaining 1/2 c cheese, and sprinkle with cilantro.
    5. 5
      Bake for 25 minutes at 350.

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    Nutritional Facts for Creamy Chicken or Shrimp Enchiladas

    Serving Size: 1 (341 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 359.3
    Calories from Fat 133
    Total Fat 14.7 g
    Saturated Fat 5.9 g
    Cholesterol 130.9 mg
    Sodium 922.5 mg
    Total Carbohydrate 40.0 g
    Dietary Fiber 6.4 g
    Sugars 3.9 g
    Protein 19.4 g

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