Angela's Awesome Enchiladas

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

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
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 bunch green onions, chopped, divided
• 5 (12 inch) flour tortillas
• 1 (4 ounce) can chopped green chiles, drained
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.25 teaspoon chili powder
• 1.25 cups sour cream

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

Bake in the preheated oven until filling is heated through and cheese is melted and bubbling, about 25 minutes.

Step 8

Fill each tortilla with 1/5 of the chicken mixture and about 5 tablespoons Cheddar cheese.

Step 9

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.