This is probably the best enchilada recipe I have ever found. I make this monthly and my husband requests it. It's easy to make and put together and I like to make a large batch and have lunch leftovers for the next day. I found this recipe at Allrecipes.com and I follow the recipe exactly. Here's what you'll need,
*1 (10.75oz can) cream of chicken
*1 1/4 cup sour cream
*1/4 tsp chili powder
*1 TBSP butter
*1 (4oz) can green chilies
*1 (1.25oz) pk mild taco seasoning (or 1/4 cup)
*1 (10oz) can enchilada sauce
*1 (6oz) can black olives
*1 bunch green onions
*1 cup water
*1 tsp lime juice
*1/2 tsp each of onion & garlic powder
*6 flour tortillas
*3 cups cheddar cheese
First, boil chicken until cooked, and then shred with forks.
Mix cream of chicken, sour cream & chili powder in small saucepan, simmer and keep warm. You'll need it later.
Heat butter in skillet, add the onion and cook until tender (about 5 minutes).
Add to the onion pan the chicken, green chilies, taco seasoning, 1/2 of the green onions and the water. Mix well and simmer about 10 minutes. Then add lime juice, onion powder and garlic powder and simmer a few minutes more.
Stir 1 cup of the soup mixture into the chicken mix.
Doesn't that look yummy now?
Spread the rest of the soup mixture in a 9 x 13 pan.
Fill each tortilla with chicken mixture and top with shredded cheese.
Align rolled tortillas in the pan.
Top with enchilada sauce, remaining cheese, olives and green onions. Bake in a 350 degree oven for 25 minutes and enjoy!