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    You are in: Home / Recipes / The 400th-Something Chicken Enchiladas Recipe
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    The 400th-Something Chicken Enchiladas

    The 400th-Something Chicken Enchiladas. Photo by Lavender Lynn

    1/6 Photos of The 400th-Something Chicken Enchiladas

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Starrynews's Note:

    Another variation on chicken enchiladas - almost up to 500 on 'Zaar it looks like. Well, you can't have too many enchiladas, in our opinion! This is our favorite. We tried a variety of recipes and then ended up developing this one by taking our favorite elements from the others, with particular enjoyment of the sour cream/cream cheese addition from Anasazi Enchiladas, and personal preference (we like more veggies in ours than most seem to have in them). Low-fat/fat-free dairy products can be used - just be aware that fat-free cheese doesn't always melt as well as low-fat or regular does, so watch it carefully for doneness if that is used. Enjoy this with any kind of enchilada sauce - we've used red sauce, green chile sauce, sour cream sauce (I generally just make this like a roux, but add a combination of sour cream and chicken broth instead of milk), and mole sauce - my favorite! (I would highly recommend Mole (Mo-lay) Sauce). Feel free to add more sauce or cheese, as desired ... I've learned that we seem to like less of those ingredients than others :)

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    1. 1
      Preheat oven to 350°F
    2. 2
      Combine cream cheese, sour cream, taco seasoning, cumin, chili powder, and cayenne pepper and mix until smooth.
    3. 3
      Add chilies, tomatoes, green pepper, onions, 1 oz of the shredded cheese, and chicken, and mix well.
    4. 4
      Top each tortilla with half of the chicken mixture. Roll up each and place in a glass casserole dish.
    5. 5
      Smother with enchilada sauce and top with remaining shredded cheese.
    6. 6
      Bake for 10-15 minutes, or until cheese is melted and enchiladas are heated through.

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    Ratings & Reviews:

    • on August 10, 2012


      This was a big hit with 4 20something year olds this afternoon. They all came in when this was done and they were hungry. I was going to save one but they ate them all; so, our picture comes from the second pan, with corn tortillas. They declared that this was the best chicken enchiladas they had ever had. Made for ZWT8.

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    • on January 10, 2011


      These are very yummy! I used less taco seasoning since the one I make is really spicy. We used the super tiny tortillas, which seem to be about a fourth the size of the huge ones - and 8 of them worked out perfectly. I took Sue's advice and made a little guacamole salad to go with it (although not necessary, it was a good accompaniment). Yum!

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    • on September 09, 2010


      Very tasty! I will definitely be making again. I did add some black beans as a personal preference. Made for Ramadan Tag 2010

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

    Read All Reviews (6)


    Nutritional Facts for The 400th-Something Chicken Enchiladas

    Serving Size: 1 (420 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 638.5
    Calories from Fat 275
    Total Fat 30.6 g
    Saturated Fat 14.2 g
    Cholesterol 97.0 mg
    Sodium 2060.4 mg
    Total Carbohydrate 57.2 g
    Dietary Fiber 5.8 g
    Sugars 13.5 g
    Protein 33.5 g

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