These awesome chicken enchiladas with Cheddar, olives, and green chiles are well seasoned and super creamy, thanks to sour cream and condensed soup.
Preparation Time
45 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 50 mins
Calories
710 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
Remove from the pot and let sit until cool enough to handle, 5 to 10 minutes. Shred chicken with two forks.
Step 4
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.
Step 5
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.
Step 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.
Step 7
Fill each tortilla with 1/5 of the chicken mixture and about 5 tablespoons Cheddar cheese. 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.
Step 8
Bake in the preheated oven until filling is heated through and cheese is melted and bubbling, about 25 minutes.
Ingredients
1 cup water
1 tablespoon butter
1 small onion, chopped
3 cups shredded Cheddar cheese
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives, drained
1 (10.5 ounce) can condensed cream of chicken soup
1 teaspoon lime juice
2 pounds skinless, boneless chicken breast meat - cut into chunks
