As you know, earlier this week we celebrated the hubby's bday. We love quite a few of the same things and Mexican food is definitely at the top of that list. When I saw Angela's Awesome Enchiladas on AllRecipes I knew I had to try it! I'm so glad I did. It was a HUGE hit with the family, and you can bet we won't be waiting for another birthday to make them again!
- 2 pounds skinless, boneless chicken breast meat, cut into chunks
- 1 (10.75oz) can condensed cream of chicken soup
- 1 1/4 cup sour cream
- 1/4 teaspoon chili powder
- 1 tablespoon butter
- 1 small onion, chopped
- 1 (4oz) can chopped green chilies, drained
- 1 (1.25oz) package mild taco seasoning mix
- 1 bunch green onion, chopped, divided
- 1 cup water
- 1 teaspoon lime juice
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 5 (12 inch) flour tortillas **I used 9 in tortillas and they fit perfectly in my 9x13 dish**
- 3 cups Cheddar cheese, shredded, divided
- 1 (10oz) can Enchilada sauce **I used two so the enchiladas wouldn't dry out**
- 1 (6oz) can sliced black olives
Place the chicken in 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 the chicken pieces are no longer pink, about 10 minutes. (**I cooked my chicken breasts in the oven. If you do this just make sure not to over cook because you will be cooking the enchiladas in the oven, you don't want dry chicken**)Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream and chili powder in a sauce pan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the green onion and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
Preheat the oven to 350 degrees F. Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
Fill each tortilla with the chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese.
Bake in the preheated oven until the filling is heated through and the cheese is melted and bubbling, about 25 minutes.
Enjoy! We served them with homemade corn tortilla chips (stay tuned for the how-to) and sour cream. The recipe made 7 ENORMOUS enchiladas, leaving plenty for left-overs the next day.