Monday, September 6, 2010

Awesome Enchiladas


2 lbs skinless, boneless chicken breast meat - cut into chunks.
1 (10.75 ounces) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 tsp chili powder
1 Tbsp butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix (2 T)
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 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives

1) Cook chicken as desired and shred.  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 butter in a large 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 over 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 9x13 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 (I used green enchilada sauce, red or green would work--use your preference). 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.

*These enchiladas had great flavor, but they definitely weren't the easiest enchiladas I've made.  Jeff didn't even mind the onions, but my kids didn't eat them without some encouragement--maybe it was just the night.

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