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Angela's Awesome Enchiladas
Angela's Awesome Enchiladas
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Prep Time:
45 minutes
Cook Time:
65 minutes
Total Time:
115 minutes
Creamy cheddar chicken enchiladas with a kick from green chiles, olives, and a comforting twist from sour cream and condensed soup.
Ingredients:
  • 2 pounds skinless, boneless chicken breast meat - cut into chunks
  • 1.25 cups sour cream
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 0.25 teaspoon chili powder
  • 1 small onion, chopped
  • 1 cup water
  • 1 bunch green onions, chopped, divided
  • 1 (4 ounce) can chopped green chiles, drained
  • 1 (1.25 ounce) package mild taco seasoning mix
  • 1 teaspoon lime juice
  • 0.5 teaspoon onion powder
  • 5 (12 inch) flour tortillas
  • 3 cups shredded Cheddar cheese
  • 1 (10 ounce) can enchilada sauce
  • 1 (6 ounce) can sliced black olives, drained
Instructions:
  • In a large pot, add the chicken and enough water to cover it. Bring it to a boil over high heat, then lower the heat to medium-low, cover, and simmer for about 10 minutes until the chicken is cooked through and the juices run clear.
  • Allow the pot's contents to cool for 5 to 10 minutes, then shred the chicken using two forks.
  • In a saucepan, mix together sour cream, condensed soup, and chili powder. Simmer while stirring occasionally until heated through. Cover to keep warm before serving.
  • Simultaneously, melt butter in a skillet over medium heat. Sauté onion until translucent, approximately 5 minutes. Incorporate shredded chicken, water, 1/2 of the green onions, green chiles, and taco seasoning; let it simmer for 10 minutes. Add lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
  • Preheat the oven to 350°F (175°C) for a perfect bake.
  • Add 1 cup of the savory soup blend to the skillet with the succulent chicken. Smooth the rest of the soup mixture over the base of a 9x13-inch baking dish.
  • Divide the chicken mixture evenly among the tortillas, then generously sprinkle each with 5 tablespoons of Cheddar cheese.
  • Wrap tortillas around the filling, then arrange the enchiladas seam-side down in the baking dish. Drizzle enchilada sauce over the top, and sprinkle with the rest of the Cheddar cheese, green onions, and olives.
  • Bake in the oven until the filling is hot and the cheese is melted and bubbly, approximately 25 minutes.

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