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    You are in: Home / Recipes / The Whole (Chicken) Enchilada Recipe
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    The Whole (Chicken) Enchilada

    The Whole (Chicken) Enchilada. Photo by Dish with Tish

    1/1 Photo of The Whole (Chicken) Enchilada

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Dish with Tish's Note:

    This meal is easy to put together and is sure to satisfy your craving for mexican food!

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    Units: US | Metric

    For the Sauce

    For the Enchiladas


    1. 1
      In a med saucepan over med-low heat melt butter and sprinkle in flour to create a roux. Stir continuously for 2 mins, add in chili powder and stir for 2 more minutes.
    2. 2
      Slowly stir in chicken stock, ketchup, salt, cumin, and garlic.
    3. 3
      Stir until sauce has thickened.
    4. 4
      Set 1 cup of sauce aside, stir chicken into remaining sauce in the pan and heat until chicken is warm.
    5. 5
      Preheat Oven to 350 degrees.
    6. 6
      In a large non-stick skillet heat each tortilla until warm on both sides so they are flexible enough to roll without tearing.
    7. 7
      In a 9x13 in baking dish, place tortillas one by one filling with chicken and sauce mixture. Roll and place seam side down. Repeat until the pan is full.
    8. 8
      Pour the 1 cup of reserved sauce over the rolled enchiladas. Arrange olives over the top and sprinkle with the mozzarella cheese.
    9. 9
      Bake at 350 for 5 mins, then turn on broiler and cook until cheese starts to bubble and is lightly browned.

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    Ratings & Reviews:


    Nutritional Facts for The Whole (Chicken) Enchilada

    Serving Size: 1 (473 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 651.7
    Calories from Fat 271
    Total Fat 30.1 g
    Saturated Fat 12.7 g
    Cholesterol 150.0 mg
    Sodium 1304.2 mg
    Total Carbohydrate 46.7 g
    Dietary Fiber 7.4 g
    Sugars 4.1 g
    Protein 50.9 g

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