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Elizabeth G.: "This has been my go-to recipe for chicken enchila…" Read More
8Ingredients
45Minutes
930Calories
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Ingredients
US|METRIC
4 SERVINGS
- 10 taco shells (flour)
- 3 cups chicken (cooked, shredded, *see notes*)
- 2 1/2 cups shredded Monterey Jack cheese
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz. diced green chilies
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NutritionView More
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930Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories930Calories from Fat530 |
% DAILY VALUE |
Total Fat59g91% |
Saturated Fat31g155% |
Trans Fat |
Cholesterol225mg75% |
Sodium970mg40% |
Potassium800mg23% |
Protein59g |
Calories from Fat530 |
% DAILY VALUE |
Total Carbohydrate43g14% |
Dietary Fiber3g12% |
Sugars4g |
Vitamin A25% |
Vitamin C15% |
Calcium70% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(1)
Elizabeth G. 4 years ago
This has been my go-to recipe for chicken enchiladas for years now. I very rarely make any changes except to add some garlic salt to the sauce. The recipe recommends seasoning the chicken when you cook it, we cheat and just throw some taco seasoning in when we shred it.