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Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas

  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
Hidden Valley(R)

Hidden Valley®

Spice up a weeknight meal with these quick and zesty chicken enchiladas.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 780 kcal
  • 39%
  • Fat:
  • 46.5 g
  • 71%
  • Carbs:
  • 49.5g
  • 16%
  • Protein:
  • 39.7 g
  • 79%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 1542 mg
  • 62%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, combine the chicken, 3/4 cup of the cheese, dressing, sour cream and green chiles and stir until well blended. Divide the mixture evenly between the tortillas, and roll the tortillas.
  3. Place the tortillas, seam side down in an oiled 9-inch baking dish. Spoon the enchilada sauce around the tortillas and top with the remaining cheese.
  4. Bake for 20 minutes or until the cheese is melted and is bubbly.
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Reviews

Christina
28

Christina

8/6/2013

SOOOO GOOD! I thought that I had a can of red enchilada sauce in the pantry, but when I went to get it, I discovered that it was green, and decided to go w/ it...the results were wonderful! After topping the enchiladas w/ cheese I added some chopped green onion for some extra color and flavor. The filling was delicious, and these were a huge hit at dinner tonight. I will def be making these agian~YUM! Thanks for sharing. :)

BRIGHTM
13

BRIGHTM

9/11/2013

These were excellent! I purchased rotisserie chicken at Costco. They have the best! Used light ranch & authentic Mexican cheese. It's called Chihuahua cheese. Perfect for quesadillas too. I followed recipe exactly except I used both corn & flour tortillas. Remember, to spray casserole dish with Pam & warm tortillas in microwave for a few seconds. The tortillas won't break & are easier to roll. My family enjoyed them. Looking forward to left overs for lunch. I can't wait to make again.

LibertyL5
8

LibertyL5

8/30/2013

Pretty good! I made a double batch and the sauce was pretty thin. It didn't thicken up. If I make a double batch again, I would put it in two separate baking dishes, make it more spicy, and add more chiles.

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