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This family-friendly recipe offers a new take on classic enchiladas. If you like yours with a little extra “oomph,” sprinkle some seeded, fresh chopped jalapenos and cilantro on top. —Amy Johnson, New Braunfels, Texas
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Nutritional Facts 2 enchiladas equals 383 calories, 12 g fat (6 g saturated fat), 82 mg cholesterol, 710 mg sodium, 37 g carbohydrate, 5 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.
Originally published as Chicken Enchilada Casserole in Healthy Cooking October/November 2010, p37
Medium-Bodied White Wine
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Reviewed on Apr. 20, 2012 by phalberstadt
This is one of our favorite recipes. I use fat-free sour cream. Easy and very authentic tasting!!!
Reviewed on Dec. 09, 2011 by ammajamma
perfect add a litttle extra sauce
Reviewed on Oct. 13, 2011 by hllywod
We loved this!!! I used spanish rice by rice-a-roni, i also added onion, green peppers, and some jalapenoes to my ground beef when i cooked it. Can't wait to make it again!
Reviewed on Oct. 03, 2011 by crismc25
Never.again. The sauce was like paste. My husband threw it in the trash. Really bad.
Reviewed on Oct. 01, 2011 by mona1949
I have been making this same recipe with some minor changes. I use flour tortillas and use Cumin and not coriander. I saute green peppers and onions and add to my chicken mixture which continas green chili's. When I make my sauce I melt butter and add flour and then add chicken broth and cook until thicken and then add the cumin, sour cream and shredded Montery Jack cheese. I add some of the sauce to the chicken mixture and put some down the middle of the torilla and sprinkle with cheese and roll and place in pan until all have been rolled. I then take the remaining sauce and pour over all the finished Enchilada's and sprinkle with cheese and bake. Every September I make 150 of the chicken and 150 of beef enchilada's for a church fund raiser.
Reviewed on Sep. 29, 2011 by bettydawnn
I thought this was a good casserole. I have made it using regular sour cream and cheese, not the reduced- fat, much more flavorful!
Reviewed on Sep. 29, 2011 by wombatt
this is more of a '' white '' dish if you wanted more flavor this is not for you. and should be able to tell by whats in it before making it that there is no spice or deep flavors at all
Reviewed on Sep. 29, 2011 by Geri Greene
Mexican food is not spicy as most people expect. It is the sauces and additions that spice it up! In the Midwest chain restaurants in particular think they have to add chili power to everything. Therefore, this is a good basis and from there you can spice to your own tastesl
Reviewed on Sep. 29, 2011 by mollnell
Addendum - after reviewing the recipe on this page I see the oven temp - but when I printed it out, it was not there! I was in a hurry and did not have time to go back to check it...but glad to know i guessed correctly.
1st - I guessed to bake it at 350 degrees as that is not in the recipe. 2nd - I had to add a lot to flavor it up. But its easy and fairly quick.
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