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    You are in: Home / Recipes / Sour Cream Enchiladas Recipe
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    Sour Cream Enchiladas

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on April 11, 2006

      Ditto what AshaK said!I did use gd beef and had to sub the verde soup/I just used Cream of Mushroom. This makes a ton, and leftovers are great:)-thnks!PeggyLynn

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    • on April 10, 2006

      This is a new favorite, 10 star enchilada recipe in my house. It's so creamy and delicious! Also breeze to put together. I used ground turkey instead of ground chuck, otherwise made as written. My DH and I are wimps about spicy food so we really liked this because it was mild, but still full of flavor. I put a little bit salsa on top when it came out of the oven. Rose, thank you for sharing this scrumptious recipe!

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    • on April 10, 2006

      This was a keeper! I couldn't find creamy chicken verde soup, so I used Southwest pepper jack soup. Yum! Thanks for posting!

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    Nutritional Facts for Sour Cream Enchiladas

    Serving Size: 1 (336 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 612.0
     
    Calories from Fat 344
    56%
    Total Fat 38.3 g
    58%
    Saturated Fat 19.7 g
    98%
    Cholesterol 141.9 mg
    47%
    Sodium 996.5 mg
    41%
    Total Carbohydrate 29.9 g
    9%
    Dietary Fiber 1.5 g
    6%
    Sugars 3.7 g
    14%
    Protein 36.2 g
    72%

    The following items or measurements are not included:

    creamy chicken verde soup

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