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KRAFT RECIPE MAKERS Verde Chicken Enchiladas

"These enchiladas are filled with shredded chicken in a Creamy Ranchero Filling Sauce and baked with Tomatillo Finishing Sauce and lots of shredded cheese for a quick and tasty weeknight meal."
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Ingredients

30 m servings 433 cals
Original recipe yields 6 servings

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Directions

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  • Prep

  • Ready In

  1. Heat oven to 350 degrees F. Spray 13 x 9-inch baking dish with cooking spray.
  2. Combine chicken and Filling Sauce.
  3. Stack tortillas; wrap in damp paper towel. Microwave on HIGH 30 sec. to 1 min. or until warmed. Pour half the Finishing Sauce into prepared baking dish.
  4. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in prepared baking dish.
  5. Cover with remaining Finishing Sauce and cheese. Bake 15 to 20 min. or until heated through.

Footnotes

  • Tip:
  • Use cooked rotisserie chicken, shred with 2 forks; sprinkle with chopped cilantro.

Nutrition Facts


Per Serving: 433 calories; 24.9 g fat; 30.4 g carbohydrates; 21 g protein; 73 mg cholesterol; 726 mg sodium. Full nutrition

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Reviews

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So I couldn't find corn tortilla big enough so I just used two of them to make them longer in size but the came out a little dry.

Loved it!

This was terrific. I only had 10 tortillas and actually had 4.5 cups of shredded chicken and it worked out swell. Family really liked it. Made everything else just the way the recipe called for....