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Cheesy Chicken Enchiladas Weeknights need spicing up? Try these restaurant-style chicken enchiladas that you can make at home. Dig in to this cheesy classic that gets a spicy kick from Frank’s RedHot® Queso Dip Seasoning Mix. cheesy-chicken-enchiladas Makes: 8 servings 1/4 cup butter 1/4 cup flour 1 package FRANK'S RedHot® Queso Dip Seasoning Mix 1 cup milk 1/2 cup sour cream 1 cup Kitchen Basics® Original Chicken Stock 4 cups shredded cooked chicken 1 cup frozen corn kernels 2 cups shredded Monterey Jack cheese, divided 8 (8 inch) flour tortillas [or corn tortillas] <p>PREHEAT oven to 350&deg;F. Melt butter in medium saucepan on medium heat. Stir in flour and Seasoning Mix with wire whisk; cook and stir 1 minute. Add milk, stirring constantly, until slightly thickened, about 3 minutes. Stir in sour cream and chicken stock. Simmer 3 minutes or until slightly thickened. Remove sauce from heat and set aside.</p> <p>MIX 1/2 cup of the sauce, shredded chicken, corn, and 1 1/2 cups of the cheese in medium bowl. Spoon about 1/2 cup of the chicken mixture onto each tortilla. Roll tortillas around filling; place seam-side down in 13x9-inch baking dish sprayed with no stick cooking spray. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese.</p> <p>BAKE 25 minutes or until heated through and cheese is melted. Drizzle with Frank&rsquo;s RedHot&reg; Sauce and sliced green onions, if desired.</p>
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Cheesy Chicken Enchiladas

Weeknights need spicing up? Try these restaurant-style chicken enchiladas that you can make at home. Dig in to this cheesy classic that gets a spicy kick from Frank’s RedHot® Queso Dip Seasoning Mix.

Makes: 8 servings
Prep Time: 15 min
Cook Time: 25 min
User Rating:

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Ingredients

  • 1/4 cup butter
  • 1/4 cup flour
  • 1 package FRANK'S RedHot® Queso Dip Seasoning Mix
  • 1 cup milk
  • 1/2 cup sour cream
  • 1 cup Kitchen Basics® Original Chicken Stock
  • 4 cups shredded cooked chicken
  • 1 cup frozen corn kernels
  • 2 cups shredded Monterey Jack cheese, divided
  • 8 (8 inch) flour tortillas [or corn tortillas]

Directions

PREHEAT oven to 350°F. Melt butter in medium saucepan on medium heat. Stir in flour and Seasoning Mix with wire whisk; cook and stir 1 minute. Add milk, stirring constantly, until slightly thickened, about 3 minutes. Stir in sour cream and chicken stock. Simmer 3 minutes or until slightly thickened. Remove sauce from heat and set aside.

MIX 1/2 cup of the sauce, shredded chicken, corn, and 1 1/2 cups of the cheese in medium bowl. Spoon about 1/2 cup of the chicken mixture onto each tortilla. Roll tortillas around filling; place seam-side down in 13x9-inch baking dish sprayed with no stick cooking spray. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese.

BAKE 25 minutes or until heated through and cheese is melted. Drizzle with Frank’s RedHot® Sauce and sliced green onions, if desired.

Nutrition Facts close

Cheesy Chicken Enchiladas

Net Wt.: ????

Nutrition Facts
Serving Size: ??? Makes:
Amount Per Serving % DV*
Energy 471.00 ?? %
Protein 30.00g ?? %
Fat 23.00g ?? %
Carbohydrate 36.00g ?? %
Saturated Fat 11.00g ?? %
Cholesterol 102.00mg ?? %
Sodium 984.00mg ?? %
Dietary Fiber 2.00g ?? %
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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