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

    Leftover Chicken Enchiladas. Photo by Heather'sCookin

    1/4 Photos of Leftover Chicken Enchiladas

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Motivated Mama's Note:

    Delicious, nutritious, quick and easy enchiladas made with the yummy leftover shredded chicken from The Best Shredded Chicken (Crock Pot) or Crock Pot Creamy Mexican Chicken (Aka Fiesta Chicken)

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    Ingredients:

    Serves: 4

    Yield:

    Enchila ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350.
    2. 2
      Place 1/4c chicken, 1/4c spinach, 1/4c cheese, 1/4c optional ingredients and one heaping spoonful of yogurt lengthwise on a wheat tortilla **NOTE: measurements do not need to be exact**.
    3. 3
      Roll up tortilla tightly and place seam side down in a 9x9 oven safe dish.
    4. 4
      Repeat steps 2 and 3 for the remaining 3 tortillas.
    5. 5
      Pour enchilada sauce and remaining yogurt over rolled tortillas.
    6. 6
      Top with remaining cheese.
    7. 7
      Bake for 30-40 minutes.
    8. 8
      Serve with rice and side of veggies.
    9. 9
      Enjoy and thank me later!

    Ratings & Reviews:

    • on February 22, 2014

      55

      These were quick and easy, and we really loved them. You can customize based on what you have on hand. I like the yogurt instead of sour cream - my family didn't even notice the swap. If you have the time for homemade enchilada sauce, we like to use http://www.food.com/recipe/mexican-enchilada-sauce-109685.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 24, 2010

      55

      These enchiladas were delicious! I used chicken from Crock Pot Whole Chicken that I had already cubed before finding this recipe and it worked wonderfully. I copied "Caroline Cooks" idea and made a sauce from light sour cream, cream of mushroom soup, and canned green chiles since my family doesn't like enchilada sauce. Even my 18 month old ate this up, and this is a very smart way to get her to eat spinach! She already loves black beans, so I added those as well. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 18, 2008

      55

      It was really good. I didn't have yogurt so omitted it entirely from the recipe. I did add enchilada sauce to the chicken mix to prevent it from drying while cooking since I didn't use the yogurt. I added black beans and canned corn. I used 2% shredded cheddar to cut back on calories and fat. It tasted great! A great way to use leftover chicken! Thanks!

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

    Read All Reviews (5)

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    Nutritional Facts for Leftover Chicken Enchiladas

    Serving Size: 1 (478 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 575.1
     
    Calories from Fat 260
    45%
    Total Fat 28.9 g
    44%
    Saturated Fat 15.1 g
    75%
    Cholesterol 121.7 mg
    40%
    Sodium 1645.7 mg
    68%
    Total Carbohydrate 37.2 g
    12%
    Dietary Fiber 1.7 g
    7%
    Sugars 9.6 g
    38%
    Protein 40.5 g
    81%

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