Chicken Enchiladas Verdes (Seymour)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 582.4
  • Total Fat: 31.2 g
  • Cholesterol: 26.7 mg
  • Sodium: 1,080.1 mg
  • Total Carbs: 37.4 g
  • Dietary Fiber: 3.3 g
  • Protein: 38.3 g

View full nutritional breakdown of Chicken Enchiladas Verdes (Seymour) calories by ingredient
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Tastes like the real thing Tastes like the real thing
Number of Servings: 6


    1 lb. ground chicken
    1 small onion, diced
    1 glove minced garlic
    1/4 tsp salt
    8 oz. reduced fat marble jack cheese
    1 can FF cream of chicken soup
    8 oz velveeta cheese
    3/4 c. FF evaporated milk
    4 oz. green chilies
    2 oz. diced pimentos
    12 corn tortillas
    1/4 canola oil


In a large skillet, cook the chicken, onion, garlic and salt over medium heat until meat is no longer pink; drain. Stir in cheddar cheese; set aside.

Meanwhile, in a large saucepan, cook and stir the soup, velveeta cheese and milk over medium heat until cheese is melted. Stir in chilies and pimientos.

In a large skillet, fry tortillas, one at a time for 5 seconds on each side or until gold. Drain on paper towels. Place a scant 1/4 c. of reserved meat mixture down the center of each tortilla. Roll up and place seam side down in greased 9x13 baking dish.

Pour cheese sauce over the top. Cover and bake at 350 for 25-30 minutes or until heated through.

Serves 6. (2 enchiladas per serving)

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