Ingredients: |
Ingredients: 2 lbs. boneless chicken breast meat cut into chunks
1 (10.75 oz.) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 tsp. chili powder
1 T. butter
1 small onion, chopped
1 (4 oz.) can chopped green chilies
1 (1.25 oz.) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 tsp. lime juice
1/2 tsp. onion powder
1/2 tsp. garlic powder
5 (12") flour tortillas
3 c. cheddar cheese, shredded, divided
1 (10 oz.) can enchilada sauce
1 (6 oz.) can sliced black olives (optional)
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Directions: |
Directions:Place chicken in large pot and add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover and simmer until chicken pieces are no longer pink, about ten minutes. Shred chicken by placing two forks back to back and pulling meat apart; set aside. Meanwhile, combine the cream of chicken soup, sour cream and chili powder in a saucepan. Simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm. Heat butter in a skillet over medium heat. Stir in onion; cook and stir until onion has softened about 5 minutes. Add shredded chicken. chopped green chilies, taco seasoning, half of the chopped green onion and water; simmer ten minutes. Stir in lime juice, onion and garlic powders; simmer additional ten minutes. Stir one cup of soup mixture into skilled with chicken mixture. Spread remaining soup mixture on the bottom of a 9x13" baking dish. Fill each tortilla with chicken mixture; sprinkle cheddar cheese over chicken filling before folding tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in prepared pan. Pour enchilada sauce evenly over the enchiladas; cover with remaining 1 1 /2 cups cheddar; sprinkle reserved chopped green onions and sliced olives on top of cheese. Bake in 350º oven until filling is heated through and cheese is melted and bubbling, about 25 minutes. |
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