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I adapted the recipe for these rich and creamy enchiladas from a cooking class I had a while back.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1 each) equals 850 calories, 41 g fat (18 g saturated fat), 186 mg cholesterol, 1,718 mg sodium, 59 g carbohydrate, 1 g fiber, 56 g protein.
Originally published as Creamy Chicken Enchiladas in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p200
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Jan. 13, 2012 by ekatiakarpova
Love it. I was looking for a very good recipe without a cream of chicken and I have found it! This is very tasty. I used very little jalapeno pepper. I used Colby Monterey Jack cheese. And I used Organic Better That Bouillon to make my own broth it is more healthy and not that expensive (for example 6.49 $ for 8 oz in Safeway but it lasts long time), you can use your own water from meats and mix the Bouillon in it that will make your recipe more tasty.
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