Chicken Enchiladas (Enchiladas De Pollo) Recipe

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Servings: 12

Ingredients

Cost per serving $1.15 view details
  • 3 c. half and half
  • 6 chicken bouillon cubes
  • 1 lg. onion, minced
  • 1 clove garlic, crushed
  • 2 tbsp. butter
  • 2 c. Hunts Tomato Sauce
  • 6 whole chicken breasts, simmered, boned, skinned, and cut into bite- sized pcs
  • 2 4-ounce. cans diced green chilies
  • 1 6-ounce. can black or possibly green olives, minced
  • 1 teaspoon salt
  • 12 (10-inch) flour tortillas
  • 1/2 pound Monterey Jack cheese

Directions

  1. Heat half and half with bouillon cubes; let stand. Saute/fry onions and garlic in butter. Add in tomato sauce, chicken, green chilies, olives, and salt; simmer 10 min.
  2. Grease a 9x13-inch baking pan. Divide the chicken mix into 12 equal portions, dip tortillas in the half and half mix, fill the tortillas with the chicken mix, roll, and place, seam side down, in prepared pan. Pour the rest of the half and half mix over the top and grate the cheese over this. Cover and chill overnight. Bake at 350 degrees for 30-45 min, till tortillas are lightly browned.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 349g
Recipe makes 12 servings
Calories 441  
Calories from Fat 316 72%
Total Fat 35.34g 44%
Saturated Fat 13.08g 52%
Trans Fat 0.08g  
Cholesterol 89mg 30%
Sodium 1020mg 43%
Potassium 517mg 15%
Total Carbs 7.04g 2%
Dietary Fiber 1.0g 3%
Sugars 2.76g 2%
Protein 24.13g 39%
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