Emily’s Chicken Okie-ladas


Emily’s Chicken Okie-ladas

The thing I like best about MIO products is that these products are made by our friends and neighbors right here in Oklahoma. I haven’t found a product that isn’t high quality and very tasty. The great quality of MIO products makes all my recipes turn out great. I think it’s important to use MIO products to support our local companies and help contribute to their success and longevity. By shopping local and purchasing MIO products, we are contributing to the success of those companies who employ Oklahomans and directly impact our state’s economy and growth. – Emily Ward

  • Author: Krush Digital


  1. 3 boneless, skinless chicken breasts
  2. 1 package Daddy Hinkles Southwest Wet/Dry Instant Meat Marinade
  3. 2 tablespoons chopped cilantro
  4. 2 tablespoons chopped onion
  5. 1 tablespoon Daddy Hinkles Onion and Garlic Seasoning
  6. 1 jar Ace in the Bowl Salsa
  7. 2(10-ounce) cans red enchilada sauce
  8. 8 corn tortillas
  9. 8 ounce package Braums shredded cheddar cheese
  10. Braums Sour Cream to garnish or serve on the side as desired
  11. Garnishes: chopped lettuce, chopped tomato, chopped green onions
  1. Marinate the 3 boneless, skinless chicken breasts in Daddy Hinkle’s Southwest Wet/Dry Instant Meat Marinade as directed on the package. Cut chicken breasts into smaller pieces, and cook chicken breasts in large skillet sprayed with cooking spray until done.
  2. Once chicken is done, remove from skillet and shred. Tip: Use a stand mixer with a paddle attachment to shred the chicken in one minute or less.
  3. Preheat oven to 350 degrees. In a large skillet, sauté cilantro, chopped onion and 1 tablespoon Daddy Hinkle’s Onion and Garlic Seasoning until tender. Add shredded chicken breast and jar of Ace in the Bowl salsa to the pan, and cook until heated through.
  4. Heat 2 cans enchilada sauce in a large saucepan; Using tongs, dip corn tortillas in warm enchilada sauce one at a time. As the tortillas are removed from the enchilada sauce, spoon chicken mixture into the corn tortilla, roll it up and place in casserole dish
  5. Once all corn tortillas have been filled and placed in casserole dish, pour remaining warmed enchilada sauce from sauce pan over the rolled chicken enchiladas.
  6. Spread Braum’s shredded cheddar cheese over the chicken enchiladas and bake for 10 minutes or until cheese is melted.
  7. Remove from oven and garnish as desired with Braum’s sour cream, chopped lettuce, chopped tomatoes, and chopped green onions.

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