ANGELA'S AWESOME ENCHILADAS

ANGELA'S AWESOME ENCHILADAS image

Categories Chicken

Number Of Ingredients 17

2 pounds skinless, boneless chicken breast meat - shredded
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon 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
1/2 cup water
2 tablespoon lime juice
1/2 teaspoon onion powder
1 clove garlic
8 (8 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce or 10 minute enchilada sauce
1 (6 ounce) can sliced black olives

Steps:

1. Cook chicken ahead in a slow cooker in "10 minute Enchilada Sauce". Add chopped onion, garlic, chopped green chilies, taco seasoning, and water. At the end, Stir in the lime juice, half of the bunch of chopped green onion, simmer for an additional 10 minutes. 2. 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. 3. Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the chicken mixture. 4. Spread the remaining soup mixture on the bottom of a 9x13 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.