Prep Time: 45 Minutes Ready
In: 1 Hour 45 Minutes
Cook Time: 1 Hour Servings:
8
"The secret to these enchiladas is in the seasonings!
Shredding the chicken is the most time-consuming step, but it's worth it in the
end. Serve them with sour cream, Black Bean and Corn Salad and side of Spanish rice."
INGREDIENTS:
2 pounds skinless, boneless chicken breast meat - cut into
chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives
DIRECTIONS:
1. 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. 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 saucepan.
Bring to a simmer over low heat, stirring occasionally, then turn off the heat
and cover to keep warm.
2. 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 bunch of
chopped 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.
3. Preheat
an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into
the skillet with the chicken mixture. Spread the remaining soup mixture on the
bottom of a 9 x 13 inch baking dish.
4. Fill each
tortilla with 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.
5. 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 filling is heated
through and the cheese is melted and bubbling, about 25 minutes.
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