1
can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
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Steps
1
In medium bowl, combine chicken, 1 1/2 cups of the cheese, green chiles, onion and sour cream; mix well. Set aside.
2
Heat grill for indirect cooking as directed by manufacturer. Spray both sides of each tortilla with nonstick cooking spray. Stack tortillas on microwave-safe plate; cover with microwave-safe paper towel. Microwave on HIGH for 30 seconds.
3
Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray foil with nonstick cooking spray. Spread 1/3 cup chicken mixture down center of each warm tortilla; roll up. Place 2 enchiladas, seam side down, on each sheet of sprayed foil. Drizzle each pair of roll-ups with about 1/4 cup enchilada sauce. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
4
When ready to grill, place foil packets, seam side up, on grill for indirect cooking. Cook 10 to 12 minutes or until enchiladas are thoroughly heated.
5
To serve, carefully open packets to allow steam to escape. Place enchiladas on serving plates. Top individual servings with remaining 1/2 cup cheese.
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Shredded Colby-Monterey Jack cheese can be used in place of the Mexican cheese blend.
Thawed frozen South-western-flavored chicken strips can be diced and substituted for the plain diced chicken.
To reduce the fat in this dish by about 18 grams, use nonfat sour cream and reduced-fat Cheddar cheese.
Dress up these enchiladas with diced tomato, sliced ripe olives and chopped cilantro.
Spanish rice from a can is an easy accompaniment.
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Nutrition Facts
Serving Size:1 Recipe
Calories
600
Calories from Fat
350
Total Fat
39g
60%
Saturated Fat
21g
105%
Cholesterol
110mg
37%
Sodium
920mg
38%
Total Carbohydrate
33g
11%
Dietary Fiber
4g
16%
Sugars
5g
Protein
28g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
10%
10%
Calcium
60%
60%
Iron
10%
10%
Exchanges:
2 Starch; 2 Other Carbohydrate; 3 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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