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Creamy Chicken Enchilada

Creamy Chicken Enchilada

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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.

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Creamy Chicken Enchilada

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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