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Creamy Chicken Enchilada

Creamy Chicken Enchilada

Made with canned chicken, cream of chicken soup, canned diced tomatoes with chilis and topped with two kinds of cheeses, these enchiladas are quick, easy and scrumptious.

Print out the recipe for Creamy Chicken Enchilada

Serves 4

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6 ounces onion
1 cup cream of chicken soup
1 cup canned tomatoes with green chilies
1/2 cup ranch salad dressing
4 ounces cheddar cheese
2 ounces mozarella cheese
4 flour tortillas
8 ounces canned chicken
2 ounces tortilla chips

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Directions
  1. Chop onion and heat in a saucepan with cream of chicken soup, diced tomatoes,
    and Ranch dressing.
  2. Shred cheese and separate into half.
  3. Spoon 1 tablespoon of sauce and half the cheese into the center of a tortilla and add chicken.
  4. Roll tortilla and top with remaining sauce.
  5. Place in a 350 degree oven and bake for
    5 minutes.
  6. Top with remaining cheese and serve with tortilla chips.
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Nutritional information for Creamy Chicken Enchilada

Calories: 655.5
Calories from Fat: 288.5

% Daily Value*
Total Fat 32g 49%
Saturated Fat 12g 62%
Cholesterol 89mg 30%
Sodium 2153mg 90%
Total Carbohydrates 58.5g 19%
Dietary Fiber 3.5g 15%
Sugars 5g ~
Protein 33.5g 67%
Vitamin A 18% Iron 22%
Vitamin C 15% Calcium 67%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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