Mexican

Chicken Enchiladas, modified is for Dinner.

Chicken Enchiladas, modified takes 30 minutes to prepare.

Chicken Enchiladas, modified takes 40 minutes to cook.

Chicken Enchiladas, modified makes 8 servings.

The ingredients for Chicken Enchiladas, modified are:

Chicken Breast, no skin, 8 ounces
*Pork Chops (pork loin)
Sour Cream, 1 cup
*Colby and Monterey Jack Cheese shredded, 1.5 cup
Chicken Broth, 1 can (10.75 oz)
Cream of Chicken Soup, 1 can (10.75 oz)
*Tortillas, MISSION, flour tortilla, 8 inch, 8 serving
Spinach, 10 oz frozen, thawed and well drained
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder

Here is how you make Chicken Enchiladas, modified:

Cook the chicken breast and pork and shred them or just cut them into small pieces before cooking.Preheat the oven to 350.Pour chicken broth and 3/4 can of cream of chicken into bowl, add 1 cup sour cream. Combine these ingredients. Scoop out one cup of the mixture and place it in a separate bowl. To your original bowl of chicken broth, cream of chicken and sour cream, add the meat, 1 cup of cheese, the spinach, and the seasonings. Stir together. Spoon out some of the mixute (I think about 1/3 of a cup) for each tortilla, roll the tortilla and place each one in a row in a 9x13 baking dish. Bake for 30 minutes, then broil for 10 more minutes to turn the top brown. 1 enchilada per serving!Serving Size: Makes 8 servings of one enchiladaNumber of Servings: 8Recipe submitted by SparkPeople user AMBERLOU_87.

The nutritional information for Chicken Enchiladas, modified is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 380.6

• Total Fat: 18.7 g
• Cholesterol: 66.7 mg
• Sodium: 1,013.6 mg
• Total Carbs: 30.2 g
• Dietary Fiber: 1.8 g
• Protein: 23.2 g

Chicken Enchiladas, modified is Mexican cuisine.