Angela's Awesome Chicken Enchiladas
Description
These creamy chicken enchiladas are stuffed with tender chicken and green chiles with enchilada sauce and cheese for an easy, family-pleasing dinner.
Ingredients
•
2 pounds skinless, boneless chicken breast meat - cut into chunks
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1 1/4 cups sour cream
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1 (10 1/2 ounce) can condensed cream of chicken soup
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1/4 teaspoon chili powder
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1 tablespoon butter
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1 small onion, chopped
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1 cup water
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1 bunch green onions, chopped, divided
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1 (4 ounce) can chopped green chiles, drained
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1 (1 1/4 ounce) package mild taco seasoning mix
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1 teaspoon lime juice
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1/2 teaspoon onion powder
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1/2 teaspoon garlic powder
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5 (12 inch) flour tortillas
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3 cups shredded Cheddar cheese
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1 (10 ounce) can enchilada sauce
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1 (6 ounce) can sliced black olives, drained
Directions
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. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
2
Remove from the pot and let sit until cool enough to handle; shred chicken with two forks.
3
Meanwhile, combine sour cream, condensed soup, and chili powder in a saucepan. Bring to a simmer over medium heat, stirring occasionally, then turn off the heat and cover to keep warm.
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
Preheat the oven to 350 degrees F (175 degrees C).
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
Fill each tortilla with 1/5 of the chicken mixture and about 5 tablespoons Cheddar cheese.
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
Bake in the preheated oven until the cheese is melted and the sauce is bubbling around the edges, about 25 minutes.