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Baked Chicken Enchiladas

Baked Chicken Enchiladas recipe
photo by:kraft
My family loves this recipe and they request it over and over.
posted by
mississippigirl255
on 4/6/2014
time
prep:
15 min
total:
50 min
servings
total:
6 servings
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posted:
9/30/2011
I mixed one can rotel and one can regular crushed tomatoes to add more flavor. I also made Spanish rice as a side dish.
posted:
9/26/2011
I made this last night. Family loved it. But next day I just found out that the Santa Fe Cooking Creme is discontinued, Is this true? What would you replace it with?
posted:
9/22/2011
I would like to have had more flavor. Maybe add a can of rotel tomatoes or a Jalapeno pepper (no seeds). I have plenty leftover but it wasn't a favorite. If I make it again I would do something different. It is also very high in calories!
posted:
9/21/2011
It was excellent. My whole family loved it. I have made it several times. Now I just have to keep getting the santa fe cooking cream. Sometimes the santa fe type is difficult to find in the grocery store.
posted:
9/13/2011
Delicious! Will definitely make again
posted:
9/13/2011
Easy & delicious! I used Rotel original rather than the suggested crushed tomatoes which made it just a little more spicy...but ummm it was good.
posted:
9/3/2011
SO EASY AND DELICIOUS! Took 30 min to make and bake. Most of the ingredients you already buy in your daily grocery trip. For a little more of a homemade touch I topped it with fresh tomatoes and sliced olives.
posted:
8/30/2011
i was wondering do you pour the tomatoes on top? Or did i miss something.
posted:
7/19/2011
This was very easy to make. I did not have the crushed tomatoes so I improvised with a 6 oz can of tomato sauce and a 10 oz can of diced tomatoes with peppers. It was very flavorful. When my husband came in he instantly commented on how wonderful it smelled. I will be making this again soon.
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