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    You are in: Home / Recipes / Green Chile Chicken Enchiladas Recipe
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    Green Chile Chicken Enchiladas

    Average Rating:

    3 Total Reviews

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    • on November 01, 2008

      Paula, we loved this recipe, it was gorgeous! We served it with black bean rice and salsa for a great Saturday night meal. I used fresh chili peppers and increased the broth by 1/2 cup more. I also layered a little extra cheese between the tortilla layers. I had to use flour tortillas, but it turned out terrific. Great flavour, well written recipe, thanks so much for posting! Made for Aussie Swap :)

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    • on May 31, 2006

      I also subbed rotel for the green chilles as I found out while I was in the grocery store that my fiance doesn't eat grean chille's. Go figure! Anyway, I loved the overall flavor and I added just a teaspoon of cumin to give it more depth. I did find the directions a bit hard to follow since you don't specify what the chile/chicken mixture is exactly. But fiance and I really enjoyed this dish and will make it again.

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    • on July 12, 2004

      Very tasty & easy. I substituted rotel tomatoes for some of the green chilis & the flavor was still great. (I also used the canned diced green chilis & they worked fine) I will make this again as we in south Texas love our "mexican" food!

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    Nutritional Facts for Green Chile Chicken Enchiladas

    Serving Size: 1 (277 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 327.7
    Calories from Fat 123
    Total Fat 13.7 g
    Saturated Fat 5.6 g
    Cholesterol 58.9 mg
    Sodium 193.9 mg
    Total Carbohydrate 28.6 g
    Dietary Fiber 3.3 g
    Sugars 4.4 g
    Protein 24.0 g


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