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Nutrition Facts
Serving Size 176 g
(Approx. 8 Servings)
Amount Per Serving
Calories 190 Calories From Fat 35
% Daily Value*
Total Fat 3.5 g 5%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 700 mg 29%
Total Carbohydrate 31 g 10%
Dietary Fiber 4 g 16%
Sugars 4 g
Protein 10 g
Vitamin A 0% Iron 2%
Vitamin C 4% Calcium 2%
*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.
Chicken Chipotle Enchiladas
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

14 Oz Hill Country Fare Enchilada Sauce
7 Oz Goya Chiles Chipotles in Adobo Sauce, set aside 2 Tbsp of Adobo Sauce
1 1/2 cup(s) H-E-B Shredded Fat Free Cheddar Cheese
1 1/2 cup(s) white onion, chopped
3 cup(s) H-E-B Fully Cooked Shredded Chicken
16 H-E-B White Corn Tortillas
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Instructions

1
Heat oven to 400°F.
2
Spray a large baking or roasting dish with non-stick cooking spray and set aside.
3
Combine the enchilada sauce, chipotle chile (remove seeds) and sauce in food processor and process to a smooth texture for 1 minute. Set the sauce aside.
4
Combine 1 cup of the prepared enchilada chipotle sauce, 1 cup of the shredded reduced fat cheese, 1 cup of the chopped onion and the shredded turkey in a large mixing bowl. Toss the mixture and set aside.
5
Wrap the white corn tortillas in napkin and heat in the microwave oven for 1 minute 15 seconds.
6
Immediately unwrap and fan the hot tortillas so they do not stick.
7
Spread 1/3 cup turkey mixture down the center of each tortilla and roll tightly, one at a time.
8
Place enchiladas in the prepared baking dish in a single layer, seam-side down.
9
Spray the enchiladas with no-stick canola spray and top with the remaining enchilada sauce, shredded cheese and chopped onions.
10
Bake enchiladas uncovered on the center oven rack for 15 minutes.

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