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

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    • on April 11, 2012

      Due to time constraints, I used a rotisserie chicken from Costco and Old El Paso Enchilada Sauce. All other ingredients were included to stay true to the flavor of the recipe. I shredded the meat from the chicken and placed it in a mixing bowl. I then added 1 cup of salsa, 1 cup of queso, 1/2 cup of sour cream and the seasonings to the chicken. Mixed well. Divided the chicken mixture onto 10 tortillas and sprinkled each with monterey jack/colby shredded cheese. Rolled into enchiladas and poured a 19 oz. can of enchilada sauce over the top and finished with more shredded cheese. Baked at 350 for 20-25 minutes.

      These enchiladas were a big hit with my colleagues at school and I had many requests for the recipe. Thanks for sharing, MamaRebe! ***Made for Spring PAC 2012***

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    Nutritional Facts for Easy Spicy Chicken Enchiladas

    Serving Size: 1 (157 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 171.0
    Calories from Fat 59
    Total Fat 6.5 g
    Saturated Fat 2.4 g
    Cholesterol 58.9 mg
    Sodium 438.7 mg
    Total Carbohydrate 7.9 g
    Dietary Fiber 0.9 g
    Sugars 1.2 g
    Protein 19.2 g

    The following items or measurements are not included:

    adobo seasoning


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