Angela's Awesome Chicken Enchiladas

Name: Angela's Awesome Chicken Enchiladas
Cook time: 55 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 lbs Chicken Breast, skinless, boneless; cut into chunks; 1 1/4 cups Sour Cream; 1 can of Cream of Chicken Soup, Condensed, 10.5 ounce; 1/4 tsp Chili Powder; 1 tbsp Butter; 1 small Onion, chopped; 1 cup Water; 1 bunch of Green Onion, chopped, divided; 1 can (green chiles) of Chopped Green Chiles, 4 ounce, drained; 1 package of Mild Taco Seasoning Mix, 1.25 ounce; 1 tsp Lime Juice; 1/2 tsp Onion Powder; 1/2 tsp Garlic Powder; 5 12-inch tortillas of Flour Tortilla; 3 cups Cheddar Cheese, shredded; 1 can of Enchilada Sauce, 10 ounce; Some Sliced Black Olives, 6 ounce, drained

These creamy chicken enchiladas are stuffed with tender chicken and green chiles with enchilada sauce and cheese for an easy, family-pleasing dinner.

These creamy chicken enchiladas are stuffed with tender chicken and green chiles with enchilada sauce and cheese for an easy, fami... Show more

From Allrecipes · Original recipe

Health Grade

C+ · Balanced

Time

55 min

Price

2,49 €

Calories

873 kcal

high protein

low carb

low sugar

Method

Prep the fillings

Cut the Chicken Breast into bite-size chunks. Chop the Onion and the Green Onion, keeping about half of the green onion aside for the topping. Drain the Chopped Green Chiles and the Sliced Black Olives, and shred the Cheddar Cheese.

Heat the oven

Heat the oven to 350° F.

Cook the filling

Melt the Butter in a large skillet over medium heat. Add the Onion and cook, stirring, until soft and translucent, about 5 minutes. Add the chicken and cook, stirring, until the pieces are mostly opaque. Stir in the Water and Cream of Chicken Soup, then whisk in the Sour Cream, Chili Powder, Mild Taco Seasoning Mix, Lime Juice, Onion Powder, and Garlic Powder. Add the Chopped Green Chiles, lower the heat, and simmer gently for 10 minutes, stirring often, until the chicken is cooked through and the filling is thick enough to spoon neatly into tortillas. Fold in half of the green onion.

Roll the enchiladas

Spoon the chicken filling down the center of each Flour Tortilla, roll them up snugly, and arrange them seam-side down in the baking dish. Pack them in a single layer so they stay closed.

Top and bake

Pour the Enchilada Sauce over the rolled tortillas, then sprinkle on the Cheddar Cheese, the remaining green onion, and the Sliced Black Olives. Bake until the cheese is melted and the sauce is bubbling around the edges, 20 minutes. Serve hot.