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Enchiladas with Poblano Salsa

Recipe Reviews |Rate this Recipe| 22 Saves

Freshly roasted poblano chiles and cream cheese make this chicken and corn enchilada dish a requested meal favorite time and time again.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 12 servings
This Recipe is: Low Sodium


Original reipce makes 2 dozen Change Servings

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  • Step 1 of 9

    PLACE evaporated milk, chiles, cream cheese and bouillon in a blender; cover. Blend until smooth. Set aside.

  • Step 2 of 9

    HEAT oil in medium skillet over medium heat.

  • Step 3 of 9

    ADD onion and garlic; cook, stirring frequently, for 1 minute.

  • Step 4 of 9

    STIR in chicken and corn. Cook for 5 minutes.

  • Step 5 of 9

    PREHEAT oven to 350° F.

  • Step 6 of 9

    WARM each tortilla in a skillet. Fill each tortilla with 2 tablespoons chicken mixture. Roll up; arrange in a baking dish.

  • Step 7 of 9

    POUR sauce over enchiladas; sprinkle with cheese. Cover with foil.

  • Step 8 of 9

    BAKE for 15 minutes or until heated through.

  • Step 9 of 9

    TIP: Quickly roast poblano chiles over an open flame for 3 to 4 minutes on each side. Place in a plastic bag for 10 minutes to steam the skins to easily peel off.

Nutrition Facts

Amount Per Serving
Servings: 12 servings
Calories 210
Calories from Fat 80
%Daily Value*
Total Fat 8g 13%
Saturated Fat 4.5g 21%
Cholesterol 40mg 13%
Sodium 340mg 14%
Total Carbohydrate 19g 6%
Dietary Fiber 2g 9%
Sugars 4g
Protein 14g
Vitamin A 20%
Vitamin C 2%
Calcium 15%
Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet.
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