Angela's Awesome Chicken Enchiladas Recipe

Ingredients

• 2 pounds skinless, boneless chicken breast, cut into chunks
• 1 1/4 cups sour cream
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1/4 teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 cup water
• 1 bunch green onions, chopped, divided
• 1 (4 ounce) can chopped green chiles, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 5 (12-inch) flour tortillas
• 3 cups shredded Cheddar cheese
• 1 (10 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives, drained

Directions

1. Step 1: Place chicken pieces in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium-low. Cover and simmer until chicken is fully cooked and juices run clear, about 10 minutes.
2. Step 2: Remove chicken from the pot and let it cool for 5 to 10 minutes. Shred using two forks.
3. Step 3: In a saucepan, combine sour cream, condensed chicken soup, and chili powder. Bring to a gentle simmer while stirring, then turn off the heat and keep covered.
4. Step 4: In a skillet, melt butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
5. Step 5: Add shredded chicken, water, half of the green onions, green chiles, and taco seasoning to the skillet. Simmer for 10 minutes. Stir in lime juice, onion powder, and garlic powder. Simmer another 10 minutes.
6. Step 6: Preheat oven to 350F (175C). Stir 1 cup of the soup mixture into the chicken mixture. Spread the remaining soup mixture over the bottom of a 9x13-inch baking dish.
7. Step 7: Fill each tortilla with one-fifth of the chicken mixture and about 5 tablespoons of shredded Cheddar. Roll up tightly and place seam-side down into the baking dish.
8. Step 8: Pour enchilada sauce evenly over the rolled tortillas. Sprinkle with remaining Cheddar, remaining green onions, and olives.
9. Step 9: Bake for about 25 minutes, until the filling is hot and the cheese is melted and bubbly.

Cook's Note

Shredding the chicken is the most time-consuming part. To save time, you can use a rotisserie chicken instead.

Nutrition Facts (per serving)

• Calories: 710
• Total Fat: 36g (47% DV)
• Saturated Fat: 18g (88% DV)
• Cholesterol: 126mg (42% DV)
• Sodium: 1765mg (77% DV)
• Total Carbohydrate: 53g (19% DV)
• Dietary Fiber: 4g (16% DV)
• Total Sugars: 4g
• Protein: 42g (84% DV)
• Vitamin C: 19mg (21% DV)
• Calcium: 509mg (39% DV)
• Iron: 5mg (30% DV)
• Potassium: 590mg (13% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your values may vary depending on your needs.