Angela's Awesome Enchiladas

Priscilla Ratke

Updated on May 11, 2024

Prep Time:

45 mins

Cook Time:

1 hr 5 mins

Additional Time:

5 mins

Total Time:

1 hr 55 mins

Servings:

Yield:

1 9x13-inch dish

Ingredients

2 pounds skinless, boneless chicken breast meat - cut into chunks
1 ¼ cups sour cream
1 (10.5 ounce) can condensed cream of chicken soup
¼ 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
½ teaspoon onion powder
½ 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

Place chicken into 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 chicken is no longer pink and the juices run clear, about 10 minutes.

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Remove from the pot and let sit until cool enough to handle, 5 to 10 minutes. Shred chicken with two forks.
Combine sour cream, condensed soup, and chili powder in a saucepan. Bring to a simmer, stirring occasionally, then turn off the heat and cover to keep warm.
At the same time, melt butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shredded chicken, water, 1/2 of the green onions, green chiles, and taco seasoning; simmer for 10 minutes. Stir in lime juice, onion powder, and garlic powder; simmer for 10 more minutes.

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Preheat the oven to 350 degrees F (175 degrees C).
Stir 1 cup soup mixture into the skillet with the chicken. Spread remaining soup mixture over the bottom of a 9x13-inch baking dish.
Fill each tortilla with 1/5 of the chicken mixture and about 5 tablespoons Cheddar cheese.

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Roll tortillas around filling and place enchiladas, seam-side down, into the baking dish. Pour enchilada sauce over top and sprinkle with remaining Cheddar, remaining green onions, and olives.

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Bake in the preheated oven until filling is heated through and cheese is melted and bubbling, about 25 minutes.

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Nutrition Facts (per serving)

710	Calories
36g	Fat
53g	Carbs
42g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 710
% Daily Value *
Total Fat 36g	47%
Saturated Fat 18g	88%
Cholesterol 126mg	42%
Sodium 1765mg	77%
Total Carbohydrate 53g	19%
Dietary Fiber 4g	16%
Total Sugars 4g
Protein 42g	84%
Vitamin C 19mg	21%
Calcium 509mg	39%
Iron 5mg	30%
Potassium 590mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.