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Chicken & Green Chile Enchiladas

Chicken & Green Chile Enchiladas recipe
photo by:kraft
Sour cream and taco-seasoned cheese balance the heat of chopped green chiles in this tasty chicken-filled enchilada recipe.
time
prep:
25 min
total:
45 min
servings
total:
8 servings
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posted:
7/14/2006
I also used cream cheese and salsa. I used 1/2 cup of sour cream, 1/2 cream cheese, and 1/2 cup of salsa. I also added extra cheese (1 cup) because my family loves cheese. This is a great tasty recipe
posted:
6/5/2006
Very good!! I used canned chicken and I added fresh cilantro, green onion and fresh lime juice to the mix. Yummy!
posted:
2/1/2006
We really liked this! I didn't have enchilada sauce, so I used queso with fresh chopped tomato and a can of sliced olives. Everyone enjoyed it!
posted:
1/6/2006
I found this to be too spicy and bland at the same time. The chicken mixture didn't have any flavor while the sauce was too spicy. My children didn't like it either
posted:
2/9/2005
I used no fat flour tortillas instead. Very good, super quick and very easy.
posted:
2/6/2005
This was very good and easy to make, the only thing is that next time I will be leaving out the chopped green chilies and find a substitute for the red enchilada sauce.
posted:
2/2/2005
posted:
12/26/2004
Looking for a great leftovers recipe, I had leftover turkey which I used instead of the chicken, my family loved the enchiladas!
posted:
12/24/2004
I have the pickiest kids in the world, and they LOVED IT!!!! Thank You
posted:
11/18/2004
This is a great recipe, however, one 20 oz can of enchilada sauce is sufficient. Quick and easy and everyone loved it!
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