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Reviews Date product posted
0 Mon January 26, 2004
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Description:
Ingredients: 1-2 cups of leftover chicken (mine was from a rotisserie chicken)
2 medium heads of broccoli (cut crowns into bite-sized pieces)
1/2-1 stick of butter
1 can cream of mushroom soup
1 small can of chopped jalapenos- save some of the juice
1 cup of sour cream (didn't actually measure- maybe more)
8 garlic and herb low-carb tortillas from La Tortilla factory
1 pint of fresh mushrooms- sliced
6 green onions- white parts chopped
1/4-1/2 cup heavy cream
salt
pepper
Shredded colby-jack cheese
garlic powder
fresh minced garlic
How To Prepare: Preheat oven to 350. Sautee mushrooms and broccoli in a large skillet in butter and olive oil w/ a bunch of minced garlic until tender. Stir in cream of mushroom soup, sour cream, scallions, chicken and green chilis, pour in some of the juice from the can, and heat through. Add heavy cream until you like the consistency (should be kinda thick. Add salt, pepper, whatever you like to taste.
Grease an 11 X 13 baking dish. Dip tortillas in sauce on each side, scoop in some of the veggie chickeny mixture, and fold. Arrange in pan with seams down. Pour the remaining sauce over the enchiladas and make sure to spread evenly. Sprinkle liberally with shredded cheese and bake for 30-40 minutes or until cheese is golden and bubbly. Enjoy!


Number of Servings: 4
Carbs per serving - include all nutritional information if known: ?? Low!!
Preparation Time: 30 minutes
Effort (Easy, Average, Difficult): Easy
 



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