Thursday, August 25, 2011

Chicken Enchiladas

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 and I follow the recipe exactly.  Here's what you'll need,

Chicken Enchiladas
*2lbs chicken
*1 (10.75oz can) cream of chicken
*1 1/4 cup sour cream
*1/4 tsp chili powder
*1 TBSP butter
*1 onion
*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!

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