The secret to these awesome chicken enchiladas is in the seasonings! I whipped these up on my own using ingredients I had on hand. Shredding the chicken is the most time-consuming step, but it's worth it in the end. Serve with sour cream and a side of Spanish rice. Give these babies a try!
Ingredients
- skinless, boneless chicken breast meat - cut into chunks: 2 pound
- ¼ cups sour cream: 1 piece
- condensed cream of chicken soup: 1 can (10.5 ounce can)
- chili powder: 0.25 tsp
- butter: 1 Tbsp
- onion: 1 piece (chopped)
- water: 1 cup
- bunch green onions: 1 piece (chopped, divided)
- green Chilis: 1 can (4 ounce can, drained, chopped)
- mild taco seasoning mix: 1 pack (1.25 ounce pack)
- lime juice: 1 tsp
- onion powder: 0.5 tsp
- garlic powder: 0.5 tsp
- flour tortillas: 5 piece (12 inch)
- cheddar cheese: 3 cups (shredded)
- enchilada sauce: 1 can (10 ounce can)
- black olives: 1 can (6 ounce can, drained, sliced)
Metric Conversion
Stages of cooking
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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. Dotdash Meredith Food Studios
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Remove from the pot and let sit until cool enough to handle, 5 to 10 minutes. Shred chicken with two forks.
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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.
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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. Dotdash Meredith Food Studios
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Preheat the oven to 350 degrees F (175 degrees C).
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Stir 1 cup soup mixture into the skillet with the chicken. Spread remaining soup mixture over the bottom of a 9x13-inch baking dish.
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Fill each tortilla with 1/5 of the chicken mixture and about 5 tablespoons Cheddar cheese. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Bake in the preheated oven until filling is heated through and cheese is melted and bubbling, about 25 minutes. Dotdash Meredith Food Studios
