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Cindy Pass: "This is my go to recipe for enchiladas. I don't l…" Read More
10Ingredients
30Minutes
570Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. olive oil
- 2 garlic cloves (minced)
- 1 cup onion (diced)
- 1/4 cup flour
- 1 cup chicken broth
- 4 oz. cream cheese (room temp)
- 2 cups cooked chicken (shredded)
- 2 cups Mexican cheese (shredded)
- 4 oz. mild green chiles (diced)
- 6 flour tortillas
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories570Calories from Fat320 |
% DAILY VALUE |
Total Fat35g54% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol110mg37% |
Sodium900mg38% |
Potassium390mg11% |
Protein29g |
Calories from Fat320 |
% DAILY VALUE |
Total Carbohydrate35g12% |
Dietary Fiber2g8% |
Sugars6g |
Vitamin A15% |
Vitamin C80% |
Calcium40% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Cindy Pass 7 years ago
This is my go to recipe for enchiladas. I don't like using cans of soup for the filling, and this recipe is just as creamy using cleaner ingredients. My additions-I used 8 oz. of cream cheese instead of 4 and spread a bit of filling on the bottom of my pan before I placed the filled tortillas in. I topped the stuffed tortillas with some filling before putting the cheese on top. I also used a hot frying pan to brown the tortillas before stuffing them. This kept them from getting mushy when baking, and gave each enchilada more integrity when serving, just my preference. I also added spinach to the filling- just because I add spinach to everything these days. They were delicioso!!!!