DONNA'S CHICKEN ENCHILADAS

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Contributed by Donna Jones
This recipe is also excellent with crab substituted of chicken.
Sauce:
  • 1 can green enchilada sauce (19 oz)
  • 1 can chicken broth (14.5 oz)
  • 1 can cream of chicken soup (14.5 oz)
  • 1 tsp garlic seasoning
  • 1 tsp powdered cumin
  • 1/2 cup shredded cheese (Mexican blend)
  • 2 cup sour cream
Mix all above except cheese and sour cream. Bring to boil and simmer 20-30 min. Add cheese. Turn off heat and stir in sour cream.

Enchiladas: 
  • 1 can cooked chicken (12-1/2 oz.)
  • 1 tsp garlic seasoning
  • juice of 1 lime
  • 18 corn tortillas (or less depending on how full you fill them)
  • 1 bunch sliced green onion, tops too.
  • shredded Cheese (Here again the Mexican blend is really great for this)
Gently mix garlic and lime into chicken.

Soften tortilla in hot oil and then dip in sauce. Add small amount of chicken, some green onion and some cheese. Roll into a small roll. 

When all are filled, pour sauce over all, add cheese and top with onion. Bake in 350° oven for 20 to 25 minutes, until hot and bubbling.



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