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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    30 mins

    40 mins

    Megan's Mommy's Note:

    A recipe I got from my mom, with a few modifications. I'm whimpy when it comes to spice, so feel free to add more spice if you wish. You could add a diced jalapeno into the sauce, or more cayenne. You could also substitute flour tortillas for the corn. These are creamy, rich, and make great leftovers.

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    1. 1
      In a medium sauce pan, melt the butter, stir in flour, mix and cook until bubbly. Slowly stir in the chicken stock, cook slowly, until thickened.
    2. 2
      Remove from the heat and add the sour cream, cilantro, green chilies, cayenne, cumin and chili powder. Remove from heat.
    3. 3
      In a small pan, saute the onion in 1 tablespoon olive oil. Add to a bowl with the cooked chicken, salsa, lime juice, and 3/4 cup of the cooked sauce. Stir well.
    4. 4
      In a greased oblong baking dish, add 1 cup sauce to the bottom of the pan. Soften each tortilla for a few seconds in the microwave, and fill each tortilla with 2 tablespoons chicken mixture and 1 tablespoon cheese. Put seam side down in the baking dish. Pour the remaining sauce on top.
    5. 5
      Bake 1/2 hr at 350, covered.
    6. 6
      Take off cover and add the remaining cheese, and a bit of salsa or chopped tomato. Bake another 5- 10 minutes until the cheese is melted.

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    Nutritional Facts for Creamy Green Chili Chicken Enchiladas

    Serving Size: 1 (282 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 486.6
    Calories from Fat 260
    Total Fat 28.9 g
    Saturated Fat 15.0 g
    Cholesterol 97.2 mg
    Sodium 781.9 mg
    Total Carbohydrate 30.9 g
    Dietary Fiber 3.5 g
    Sugars 3.7 g
    Protein 27.0 g

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