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Chicken Enchiladas Recipe

   
 

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     Chicken Enchiladas

Category   Entrees - Maindishes
Sub Category   Low-fat
Servings   6
Preptime   40 mins

Ingredients
2 cups cooked chicken, chopped
1 (4 ounce) can diced green chilies
1 (8 ounce) can green chili salsa
1/2 teaspoon salt
2 cups fat-free half-and-half
1/4 cup oil, for frying tortillas
12 corn tortillas
2 cups reduced-fat monterey jack cheese, shredded
 

Instructions
Preheat oven to 350°F. Mix chicken, chilies and salsa in a small bowl. Mix the salt and cream in a large shallow dish. Heat the Oil in a frying pan over med-high heat. Fry the tortillas one at a time for a few seconds til they start to blister and turn soft. Immediately dip each one in the cream mixture. Put a large dollop of the chicken mixture on each tortilla and roll it up. Place in an ungreased baking pan; flap side down. Pour remaining cream over roll enchiladas; sprinkle cheese over top. Bake uncovered 20 minutes for 20 minutes, or till heated through.


Originally Submitted
7/2/2013





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