I’ve definitely made easier enchiladas in my life, but I didn’t say these were going to be easy, I said they were going to be good. They are delicious! The little bit of extra effort that I have to put into these compared to other enchilada dishes I have made is well worth it. These are fun to take to potlucks and family dinners because everyone loves them, but nobody expects them. How often have you seen an enchilada at your potluck? Be the one to bring the surprise! Check out what they are saying about this recipe over at All Recipes:
“These are the best enchiladas I have ever tasted, and my entire family agrees.”
That many people can’t be wrong. Try this recipe out and you will love them too!
Ingredients
2 pounds skinless, boneless chicken breast meat – cut into chunks
1 (10.75 ounce) can Campbell’s condensed cream of chicken soup
1 1/4 cups Daisy sour cream
1/4 teaspoon chili powder
1 tablespoon Land O’ Lakes butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon 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
Instructions
Place the chicken in 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 the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. 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.
Heat the butter in a 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.
Preheat an oven 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 9×13 inch baking dish.
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.
Pour enchilada sauce evenly over the enchiladas. 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.
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Quick Tip: Serve with Spanish rice and a dollop of sour cream on top!
Thanks again to All Recipes for this creamy and delicious recipe.
