Angela's Awesome Chicken Enchiladas

Angela's Awesome Chicken Enchiladas

from allrecipes.com
Dinner
115 min
8 servings
710 kcal / serving

These chicken enchiladas are easy to make with tortillas and a creamy chicken filling flavored with spicy seasonings, green chiles, and cheese.

Ingredients

  • 2 poundsskinless, boneless chicken breast meat - cut into chunks
  • 1 ¼ cupssour cream
  • 1can condensed cream of chicken soup
  • ¼ teaspoonchili powder
  • 1 tablespoonbutter
  • 1 smallonion, chopped
  • 1 cupwater
  • 1 bunchgreen onions, chopped, divided
  • 1can chopped green chiles, drained
  • 1package mild taco seasoning mix
  • 1 teaspoonlime juice
  • ½ teaspoononion powder
  • ½ teaspoongarlic powder
  • 5flour tortillas
  • 3 cupsshredded cheddar cheese
  • 1can enchilada sauce
  • 1can sliced black olives, drained

Directions

  1. 1

    Place chicken into a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until chicken is no longer pink and the juices run clear, about 10 minutes.

  2. 2

    Remove from the pot and let sit until cool enough to handle, 5 to 10 minutes. Shred chicken with two forks.

  3. 3

    Combine sour cream, condensed soup, and chili powder in a saucepan. Bring to a simmer, stirring occasionally, then turn off the heat and cover to keep warm.

  4. 4

    At the same time, melt butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shredded chicken, water, 1/2 of the green onions, green chiles, and taco seasoning; simmer for 10 minutes. Stir in lime juice, onion powder, and garlic powder; simmer for 10 more minutes.

  5. 5

    Preheat the oven to 350 degrees F (175 degrees C).

  6. 6

    Stir 1 cup soup mixture into the skillet with the chicken. Spread remaining soup mixture over the bottom of a 9x13-inch baking dish.

  7. 7

    Fill each tortilla with 1/5 of the chicken mixture and about 5 tablespoons Cheddar cheese.

  8. 8

    Roll tortillas around filling and place enchiladas, seam-side down, into the baking dish. Pour enchilada sauce over top and sprinkle with remaining Cheddar, remaining green onions, and olives.

  9. 9

    Bake in the preheated oven until filling is heated through and cheese is melted and bubbling, about 25 minutes.