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    You are in: Home / Recipes / Green, White, and Red Enchiladas Recipe
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    Green, White, and Red Enchiladas

    Green, White, and Red Enchiladas. Photo by Sue Lau

    1/1 Photo of Green, White, and Red Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    Sue Lau's Note:

    These tasty enchiladas are made with chicken and have three colors on them (representing the Mexican flag). There is a delicious green sauce (which represents hope and the independence movement). There is light refreshing sour cream to garnish in white (which represents purity and the purity of the Catholic faith). There is a tasty tomato salsa in red (which represents union, and the Spaniards that joined in the quest for Independence- also the blood of the National Heroes). Easy to prepare, and great for any Mexican party or Latino themed dinner.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a mixing bowl, stir together cooked chicken with cream of chicken soup, garlic powder, onion powder, salt, and chopped green chilies; set aside.
    2. 2
      Preheat oven to 350°F.
    3. 3
      Grease bottom of large ovenproof casserole dish.
    4. 4
      Heat chicken broth until it is warm and place in a shallow bowl.
    5. 5
      Immerse corn tortillas one at a time immediately before filling- just until it softens just a tad; do not oversoak.
    6. 6
      Remove tortilla from broth, and add another while filling.
    7. 7
      Place about 3 tablespoons of chicken filling across the center of the tortilla, then roll up.
    8. 8
      Place rolled tortilla into the casserole dish.
    9. 9
      Repeat until all tortillas and filling are used.
    10. 10
      Pour green chile enchilada sauce and tomato salsa over the tops of the rolled tortillas, leaving some of each sauce exposed so it shows red/green.
    11. 11
      Sprinkle with shredded cheese and top with chopped cilantro.
    12. 12
      Bake at 350°F for 25 minutes or so or until dish is warmed through, cheese is melted, and slightly golden on top.
    13. 13
      Serve enchiladas garnished with a spoonful of sour cream.

    Ratings & Reviews:

    • on November 29, 2008

      55

      Very very good! We ate them with total content on our faces! We will have these again for sure!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 17, 2004

      55

      Excellent! I boiled 4 chicken leg quarters, skin removed. Then used the left over broth to soften the tortillas. I found that if the broth was on simmer and I dipped both sides in the broth that I had better luck than immersing. I used 4 fresh frozen green chilies in place of the canned and instead of 10 oz green enchilada sauce, I used 15 oz. Glad that I did or they would not have enough sauce. DS even took leftovers home with him. Served this with a side salad and Chia's Black Beans and Barley (#100577). Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 18, 2004

      55

      Very good!!! And, made at home it looks as pretty as your picture. I served this with your Mexican Calabacitas #92446. A meal we enjoyed.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Green, White, and Red Enchiladas

    Serving Size: 1 (459 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 1039.7
     
    Calories from Fat 487
    46%
    Total Fat 54.1 g
    83%
    Saturated Fat 26.1 g
    130%
    Cholesterol 217.5 mg
    72%
    Sodium 2717.4 mg
    113%
    Total Carbohydrate 69.0 g
    23%
    Dietary Fiber 9.0 g
    36%
    Sugars 7.4 g
    29%
    Protein 70.9 g
    141%

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