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Recipe

Green Chile Chicken Enchiladas

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These savory enchiladas use leftover chicken and an easy to make green chile sauce that combines fresh ingredients and creamy evaporated milk. Delicious!

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 4 servings (3 enchiladas each)

Ingredients

Original reipce makes 2 dozen Change Servings

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Directions

PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish with nonstick cooking spray.

PLACE chiles, onion, tomatillos, garlic, bouillon and water in blender; cover. Blend until smooth. If needed, add a little more water so that it blends easily. Transfer mixture to small saucepan and bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, for 7 minutes. Stir in evaporated milk and cornstarch until smooth. Remove from heat.

DAMPEN tortillas slightly with water on each side. On a microwave safe plate, heat 6 tortillas at a time for 20 seconds. Flip stack over and microwave again for 20 more seconds or until soft and pliable. Repeat with remaining 6 tortillas.

FILL each tortilla evenly with shredded chicken. Roll and place seam side down in prepared baking dish. Pour green chile sauce over enchiladas, reserving 1 cup. Cover enchiladas with foil.

BAKE for 30 minutes. Remove from oven. Serve topped with reserved sauce and cheese.

Nutrition Facts

Amount Per Serving
Servings: 4 servings (3 enchiladas each)
Calories 500
Calories from Fat 110
%Daily Value*
Total Fat 13g 19%
Saturated Fat 6g 29%
Cholesterol 105mg 36%
Sodium 1220mg 51%
Total Carbohydrate 56g 19%
Dietary Fiber 6g 25%
Sugars 12g
Protein 42g
Vitamin A 35%
Vitamin C 15%
Calcium 50%
Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet.
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