Chicken Enchiladas

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 263.5
  • Total Fat: 9.2 g
  • Cholesterol: 52.9 mg
  • Sodium: 782.9 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 2.3 g
  • Protein: 20.0 g

View full nutritional breakdown of Chicken Enchiladas calories by ingredient
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Number of Servings: 16


    2 lbs cooked chicken breast, cubed
    1 cup onions, chopped
    2 cloves garlic, chopped
    6 scallions, chopped
    1 tbs fresh cilantro, chopped
    1 cup roasted poblano peppers, chopped
    4 tbs Tony Chachere's instant roux mix
    2 cups chicken broth
    1 cup light sour cream
    2 cups mexican style shredded cheese
    28 oz can Las Palmas Green Chilie Enchilada Sauce
    16 La Favorita Snack Size Flour Tortillas
    salt and pepper


Preheat oven to 350.
In a large skillet saute onions and garilc.
Once tender add cubed chicken, scallions, cilantro, poblano peppers, instant roux mix, 1/2 cup of green chile enchilada sauce and chicken broth.
Cook until thickened.
Take off the heat.
Stir in 1 cup of the shredded cheese and the sour cream.
Lightly spray 2 9 x 13 baking pans with cooking spray.
Place 1/2 cup of green chile enchilada sauce in the bottom of each pan.
Divide the filling into 16 portions (about a serving spoon size).
Place 1 serving of filling into a tortilla and roll up.
Place enchilada seam side down in the pan.
Place 8 enchiladas in each pan.
Divide the remaining green chile enchilada sauce on the top of the 2 pans.
Top each pan with 1/2 cup of shredded cheese.
Bake at 350 for about 25 minutes.

Number of Servings: 16

Recipe submitted by SparkPeople user SLCOLMAN.

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