They're a lot of work and messy to eat, but they are delicious!
Servings: 5 people
Equipment
- large pot with lid
- saucepan with lid
- skillet
- 9×13" baking dish
Ingredients
- 2 lb skinless, boneless chicken breast meat
- 5 12" flour tortillas
- 1 small onion
- 1 bunch green onions
- 1.25 oz mild taco seasoning mix (1 packet)
- 0.25 tsp chili powder
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 10.75 oz cream of chicken soup (1 can)
- 10 oz enchilada sauce (1 can)
- 6 oz sliced black olives (1 can)
- 4 oz chopped green chilies (1 can)
- 1 tsp lime juice
- 3 cup Cheddar cheese (shredded, or shred it yourself)
- 1.25 cups sour cream
- 1 tbsp butter
- 1 cup water
Instructions
Prep (30 minutes)
- If you need to, shred the 3 cups of Cheddar
- Split it into two 1.5 cup portions
- Drain the can of chilies
- Chop the small onion
- Chop the green onions
- Cut chicken breast meat into chunks
Cook the chicken (45 minutes)
- Place the chicken in the large pot
- Add enough water to cover it
- Put the pot on the stove on high
- Once it comes to a boil, reduce to medium-low
- Cover the pot and simmer for about 10 minutes, until the chicken looks cooked
- Use two forks back-to-back to pull the chicken chunks apart to shred them – this is tedious and takes like 30 minutes
Make some soup (5 minutes)
- In the saucepan, combine the can of cream of chicken soup, 1.25 cups of sour cream, and 0.25 tsp of chili powder
- Put the saucepan on the stove on low heat and stir occasionally
- Once it comes to a simmer, turn off the heat and cover
Make the filling (30 minutes)
- Put the 1 tbsp of butter in the skillet
- Put the skillet on the stove on medium heat
- Stir in the chopped small onion
- Stir the butter and onion mixture for about 5 minutes, until the onion is soft and translucent
- Stir in the shredded chicken, the can of chopped green chilies, the packet of taco seasoning, half the chopped green onion, and the cup of water
- Simmer for about 10 minutes
- Stir in the 1 tsp lime juice, 0.5 tsp of onion powder, and 0.5 tsp garlic powder
- Preheat oven to 350°F
- Simmer for about 10 more minutes
- Stir 1 cup of the soup mixture into the skillet
Assemble the enchiladas (20 minutes)
- Pour the rest of the soup mixture into the 9×13" baking dish
- Fill a tortilla with the filling from the skillet
- From one of the two 1.5 cup portions of the shredded Cheddar, sprinkle 1/5th of it (about a third of a cup) on top of the filling
- Fold tortilla over
- With the seam down, place tortilla into baking dish
- Fill, fold, and place the other four tortillas
- Pour the can of enchilada sauce on top
- Sprinkle with the remaining 1.5 cup portion of shredded Cheddar
- Sprinkle with the second half of the chopped green onions
- Sprinkle with the can of sliced black olives
Bake (25 minutes)
- Bake at 350°F for about 25 minutes, until the cheese has melted and the filling is hot
Notes
Adapted from Angela’s Awesome Enchiladas.