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Chicken Green Chili Enchiladas

Kraft Memeber Recipe
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Makes: 6-12 servings, 1-1/2 enchiladas Total Time: 2 hr 15 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 1 whole chicken, boiled and shredded
  • 1 cup finely chopped onion
  • 3 cans chopped green chilies
  • 1 Tbsp. garlic powder & cilantro (optional)
  • 1 tsp. salt & oregano
  • 3 cups shredded mozzarella cheese
  • 1 cup shredded Colby or longhorn cheese
  • 1-2 dozen corn tortillas
  • 1 large can green chili enchilada sauce (or fresh homemade)
  • Chopped tomatoes, onions, green chilies for garnish
make it
Preheat oven to 350°F. Boil and shred chicken. Mix onions and green chilies and spices. Mix chicken and onion/chili mixture together, set aside. Mix cheeses together.

Prepare baking pan with non stick vegetable spray. Steam tortillas until soft. Flatten 1 tortilla on a plate and fill with chicken and cheese mixtures, roll tortilla and place in baking pan. Do with all tortillas or until pan is full. Pour green chili enchilada sauce over top of enchiladas. May garnish with leftover mixtures of chicken and cheese. Cover with aluminum foil.

Place in oven and bake for 45-55 minutes. Remove from oven and garnish with tomatoes or desired toppings.
My family doesn't know that I use the lower in fat mozzarella cheese for this dish and they love it. Sometimes I use all mozzarella. I never use oil on my tortillas, I always steam them to soften -- another trick my family doesn't know. They think they like their Mexican food greasy and fattening but they always love mine.

Enchiladas, tacos, burritos are a weekly part of our diet. Years ago I became very concerned about the high fat content of this diet and started revising my recipes. I also boil ground beef, I then drain it in a colander and rinse it several times to remove as much fat as possible. Then I return it to a clean pan and add seasonings.
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