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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from Phillips Family Traditions, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 skinless, boneless chicken breast
1 10.75oz can cream of chicken soup
1 ¼ cups sour cream
¼ tsp chili powder
1 tbsp butter
1 small onion, chopped
1 4oz can chopped green chilies, drained
1 1.25oz package mild taco seasoning mix
1 bunch green onions, chopped
1 tsp lime juice
½ tsp onion powder
½ tsp garlic powder
8-10 12 inch flour tortillas
3 cups shredded cheese
1 large can enchilada sauce
1 small can sliced black olives
Directions:
Directions:
Place chcken breasts in a crock pot. Combine soup, sour cream, chili powder, onion, green chiles, taco seasoning, lime juice, onion powder, and garlic powder. Pour mixture over chicken breasts, and cook for 4 hours on low, or until chicken can be shredded with a fork. Shred chicken with a fork, and stir to combine.

Preheat oven to 350º. Pour a small amount of enchilada sauce in the bottom of a 9x13 pan. Take a tortilla, place a large scoop of the chicken mixture in the tortilla, sprinkle some cheese over the filling, and roll. Place filled tortilla in baking dish, and repeat until baking dish is full. Pour enchilada sauce over tortillas in the baking dish. Sprinkle the remaining cheese over tortillas, and top with olives and green onions. Bake for 30 minutes.

 

 

 

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