Mexican

Chicken Enchiladas Verdes (Seymour) is for Dinner.

Chicken Enchiladas Verdes (Seymour) takes 20 minutes to prepare.

Chicken Enchiladas Verdes (Seymour) takes 30 minutes to cook.

Chicken Enchiladas Verdes (Seymour) makes 6 servings.

The ingredients for Chicken Enchiladas Verdes (Seymour) are:

1 lb. ground chicken
1 small onion, diced
1 glove minced garlic
1/4 tsp salt
8 oz. reduced fat marble jack cheese
1 can FF cream of chicken soup
8 oz velveeta cheese
3/4 c. FF evaporated milk
4 oz. green chilies
2 oz. diced pimentos
12 corn tortillas
1/4 canola oil

Here is how you make Chicken Enchiladas Verdes (Seymour):

In a large skillet, cook the chicken, onion, garlic and salt over medium heat until meat is no longer pink; drain. Stir in cheddar cheese; set aside.Meanwhile, in a large saucepan, cook and stir the soup, velveeta cheese and milk over medium heat until cheese is melted. Stir in chilies and pimientos.In a large skillet, fry tortillas, one at a time for 5 seconds on each side or until gold. Drain on paper towels. Place a scant 1/4 c. of reserved meat mixture down the center of each tortilla. Roll up and place seam side down in greased 9x13 baking dish.Pour cheese sauce over the top. Cover and bake at 350 for 25-30 minutes or until heated through.Serves 6. (2 enchiladas per serving)

The nutritional information for Chicken Enchiladas Verdes (Seymour) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 582.4

• Total Fat: 31.2 g
• Cholesterol: 26.7 mg
• Sodium: 1,080.1 mg
• Total Carbs: 37.4 g
• Dietary Fiber: 3.3 g
• Protein: 38.3 g

Chicken Enchiladas Verdes (Seymour) is Mexican cuisine.