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Your family is going to gobble up this cheesy, Southwestern chicken bake…and will ask for it again and again. It’s real comfort food! —Melanie Burns, Pueblo West, Colorado
This recipe is:
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Nutritional Facts 1 cup equals 469 calories, 29 g fat (14 g saturated fat), 113 mg cholesterol, 1,077 mg sodium, 16 g carbohydrate, 1 g fiber, 34 g protein.
Originally published as Chicken Enchilada Bake in Taste of Home August/September 2009, p43
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on May. 08, 2012 by a1pattig
I made this recipe on Cinco de Mayo for a group of ladies and they all loved it. It's so tasty and everyone could eat it because it wasn't too spicy. Great dish. Thank you.
Reviewed on Apr. 07, 2012 by carrie carney
My husband loved this and it even went over well with my 4 and 6 year olds. I couldn't find green enchilada sauce so I had to use red, but want to try it with green the next time. Also I used flour tortillas. This was good cold the next day!
Reviewed on Jan. 01, 2012 by smurf_45
This was pretty good. I halved the receipe b/c I didn't want to be eating leftovers all week.
Reviewed on Dec. 12, 2011 by marrisa_s
Awesome!!!!
Reviewed on Oct. 15, 2011 by beckyrn2010
very good will be making again.
Reviewed on Sep. 09, 2011 by mnrweiss
Easy & delicious!
Reviewed on Jul. 25, 2011 by boutte902
This is a very easy and quick recipe, my family loved it!
Reviewed on May. 24, 2011 by jjsche
Very easy and tastes great. I used pepper jack cheese. Will make again.
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