Mamma Cindy's Chicken Enchilada's
MAMMA CINDY'S CHICKEN ENCHILADA'S
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|5 to 6||chicken breast (boneless, skinless, you could also use combination of breast and thighs|
|1 tsp||onion powder|
|1 tsp||original mrs dash|
|1/2 tsp||garlic powder|
|salt and pepper to taste|
|enough chicken broth to cover cut up chicken|
|1 can(s)||cream of chicken soup|
|1 can(s)||enchilada sauce|
|1 pkg||flour or corn tortillas|
|1 pkg||4 cheese mexican cheese|
|1||container of sour cream|
|1||container of guacamole|
Junction City, OR (pop. 5,392)
Member Since Sep 2011
I made these for my kids and they loved them. I used flour tortillas because I liked them better but you could use corn. I used green Enchilada sauce because it seamed a little more mild but you could use red.
Cook Chicken in chicken broth until done. Let cool. Shred then put into a bowl with the onion powder, the original Mrs. Dash, Garlic powder, Cumin, Salt and Pepper let sit.
While the chicken sit's in a mixing bowl mix 1 can of cream of chicken, enchilada sauce,then add a dash onion powder, Mrs. Dash, Garlic, Mix it all together set aside.
Then take the flour tortilla's and put the chicken and cheese in the center and roll up put the chicken enchiladas into a baking dish finish filling flour tortilla's with chicken and cheese and place in baking dish. Pour the enchilada mix over top at 350 degrees oven for 20 min or until bubbly then add the cheese put back in till cheese melts serve with sour cream and guacamole. serve with Spanish rice.