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Everyone I know in Texas has a favorite "Tex-Mex" meal. My favorite Tex-Mex menu always includes these enchiladas - the chicken is a nice change of pace from beef, and the sauce isn't too spicy. Children especially like it.
Nutritional Facts 1 serving (1 each) equals 387 calories, 20 g fat (10 g saturated fat), 71 mg cholesterol, 978 mg sodium, 27 g carbohydrate, 2 g fiber, 25 g protein.
Originally published as Chicken Enchiladas in Country Extra May 1993, p51
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Oct. 09, 2011 by Mrs. Raz
Loved it. I love the chicken enchilada recipes with the cream sauces but this was a nice change.
Reviewed on Aug. 30, 2011 by nanbechert
Never had an enchilada in my life. After almost fifty years of wedded bliss, I ventured out, made it and it was delicious. Turned the oven off after 30 min., put on the cheese and let it sit for 15 min. Yummy!!!!
Reviewed on Jul. 27, 2011 by jmkasprak
We thought this recipe was very good. The sauce didn't have enough "mex" flavor for me, so next time I'll add some cumin. I used pepper jack cheese ... yum. I skipped the cheddar on top to cut back the calories, and we didn't miss it.
Reviewed on Mar. 30, 2011 by rachelguenther
I thought it was pretty good, but there is too much parsly in the chicken, I would cut it in half. And maybe top with sour cream. I will make this again just with these few changes!
Reviewed on Mar. 07, 2011 by jenrunn
Every one in my household except for the 2 year old loved this meal.
Reviewed on Feb. 17, 2010 by sg1
This is the best chicken enchiladas I have ever tasted. My family loves this recipe! In fact my daughter has requested that I make them for her birthday dinner.
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