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Nutrition Facts

Serving Size 1 (449g)

Recipe makes 6 servings

Calories 644
Calories from Fat 306 (47%)
Amount Per Serving %DV
Total Fat 34.1g 52%
Saturated Fat 17.1g 85%
Monounsaturated Fat 11.2g
Polyunsaturated Fat 3.7g
Trans Fat 0.0g
Cholesterol 99mg 33%
Sodium 1733mg 72%
Potassium 934mg 26%
Total Carbohydrate 48.9g 16%
Dietary Fiber 4.7g 18%
Sugars 4.3g
Protein 35.4g 70%

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El Amor es Como el Queso

Charmie777

Chicken Chile Verde Enchiladas

Recipe #233148 | 50 min | 15 min prep | add private note
Engrossed

By: Engrossed
Jun 7, 2007

This is the way my Mom has been making enchiladas my whole life. She got the basic recipe from neighbors when she was a teenager. They are made with flour tortillas instead of corn and get a pasty texture which we enjoy. We always eat this with Rice Chile Verde for a nice unhealthy comfort food meal. My Mom has also frozen these alongside the rice chile verde in aluminum containers...they bake up great in the oven!

SERVES 6 -14 , 12 -14 enchiladas (change servings and units)

Ingredients

Directions

  1. 1
    Cook chicken breasts and shred.
  2. 2
    Preheat oven to 350°F.
  3. 3
    Stir together cooked shredded chicken, first 2 cups of cheeses, sour cream, onion and diced green chiles. It should be the texture of chicken salad.
  4. 4
    Coat the bottom of a 13x9 baking dish with enchilada sauce.
  5. 5
    Optional: If tortillas are going to crack you can warm them in the oven or dip them in enchilada sauce.
  6. 6
    Place a scant 1/2 cup of the chicken mixture on each tortilla. Roll up and place seam side down in the baking dish. **Use 1/3 cup of chicken mixture in thin tortillas.**.
  7. 7
    After all of the tortillas are filled and in the baking dish pour all of the remaining enchilada sauce over them.
  8. 8
    Top with the remaining 2/3 cups of shredded cheeses and sliced olives.
  9. 9
    Bake for 35 minutes or until bubbly.

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Featured Reviews for This Recipe

From: Student of JESUS

On Apr 6, 2009

Delicious!! Cornbread With Corn Casserole goes Great with these. I also used a can each of black and pinto beans mixed and some rice on the side. Went ahead and used corn tortillas and was soooo pleased that I did. I dont think I would have liked it as much using flour tortiallas. Also added half a sml can cream o chkn soup (didnt need it though!) and all of an 8oz container of sour cream. I filled a 9x13 & 8x8 dish with a few scoops of chicken mix left over for me to eat right then. Yummy! Thanks! keep Jesus.

0 people found this review helpful

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  • From: Chef #1155375

    On Feb 10, 2009

    These taste great (and add nutrition!) when I add a small amount of refried beans to the enchiladas. Just spread a small amount on the tortilla before adding the chicken filling. Yummy!

    1 person found this review helpful

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    From: Charmie777

    On Sep 4, 2007

    These were very good!!! I made 13 enchiladas, but I only needed two, rather large chicken breasts.

    4 people found this review helpful

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  • From: Dr Madgirl

    On Nov 25, 2007

    I have been looking all over for a recipe like my grandmother used to make. This was perfect and my whole family loved it! I would add more cheese on top. (I used a Mexican blend of shredded cheese instead).

    3 people found this review helpful

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  • Read all 11 reviews

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