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Nutrition Facts
Serving Size 361 g
(Approx. 6 Servings)
Amount Per Serving
Calories 620 Calories From Fat 330
% Daily Value*
Total Fat 37 g 57%
Saturated Fat 25 g 125%
Trans Fat 0.0 g
Cholesterol 135 mg 45%
Sodium 1360 mg 57%
Total Carbohydrate 30 g 10%
Dietary Fiber 4 g 16%
Sugars 5 g
Protein 39 g
Vitamin A 45% Iron 8%
Vitamin C 35% Calcium 90%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cheesy Chicken Enchilada Verde
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

3 cup(s) H-E-B Mild Pico de Gallo
1 1/2 cup(s) H-E-B Natural Boneless Skinless Chicken Breasts, cooked, cubed
3 cup(s) H-E-B Queso Asadero, shredded
10 Oz Hill Country Fare Enchilada Sauce- Green
12 H-E-B Yellow Corn Tortillas
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Instructions

1
Preheat oven to 350°F.
2
Prepare a 9x13 non-stick baking pan.
3
Combine pico de gallo, chicken and cheese in a large bowl.
4
Add half of the green chili enchilada sauce and stir.
5
Heat tortillas until soft, then spread 1/3 cup chicken mixture down the center of each tortilla and roll tightly, one at a time.
6
Place in prepared baking dish in a single layer, seam side down.
7
Combine remaining chicken mixture with other half of enchilada sauce; pour over enchiladas in pan.
8
Bake uncovered for 20 minutes or until cheese is bubbly on the edges and tortillas are golden.

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