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We made the chicken tender and flavourful in these delicious enchiladas by poaching them first in a spicy tomato sauce. This Mexican dish can be made ahead and frozen so is a great meal option when expecting company.
Storage time: Up to 3 days in the refrigerator.
Yield: Makes 8
April 28, 2022
434 calories, 13.6 g fat, 22.2 g protein,57 g carbohydrate, 7.9 g fibre, 966 mg sodium
If desired, these enchiladas may be frozen before baking. Cool tomato sauce mixture and filling quickly and assemble enchiladas in a non-reactive metal baking pan; freeze. Bake enchiladas from frozen, covered, at 375ºF until bubbly and heated through. Uncover and continue baking until lightly browned. As the enchiladas are baked from frozen, a metal baking pan must be used to ensure the pan does not break.