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

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on October 14, 2009

      Delicious! I must say this is more of a enchilada casserole than the original enchiladas though, hence the rice/tomato(or salsa) mixture. I made some modifications only because I didnt have salsa on hand so i used a can of diced tomatoes with green chiles in it along with about 1/4 cup of enchilada sauce. I used 2 boneless skinless chicken halves thawed. It was very tender and ready to be shredded after 4.5 to 5 hours on LOW. Even with just 2 chicken breasts, it made a lot, after it gets shredded it looks like you've got 4 chicken breasts there instead of just 2. Even for a family of 4, i would defintely say 2 chicken breasts is plenty. Especially with the rice, it makes a lot. Thanks for sharing the recipe, I liked it a lot and will be kept for many more dinners to come.

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    • on September 17, 2007

      This is easy and tasty. I added onions and hot peppers. We really like this and will be making it often.

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    Nutritional Facts for Easy Chicken Enchiladas

    Serving Size: 1 (212 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 450.2
     
    Calories from Fat 184
    40%
    Total Fat 20.4 g
    31%
    Saturated Fat 10.1 g
    50%
    Cholesterol 73.7 mg
    24%
    Sodium 1164.1 mg
    48%
    Total Carbohydrate 38.3 g
    12%
    Dietary Fiber 2.5 g
    10%
    Sugars 3.1 g
    12%
    Protein 27.8 g
    55%

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