By Edu Costa − On Saturday, January 20, 2024, 1 month ago in Chicken Recipes
5 out of 5 with 1 ratings
comments: 0 - views: 302

Angela's Chicken Enchiladas Recipe


Angela's chicken enchiladas recipe, a Mexican dish featuring tortillas filled with shredded chicken, rolled, and baked in a flavorful sauce.

Preparation time 45 min
Cooking Time1 h 5 min
Ready In1 h 55 min
Level of DifficultyEasy
Servings8

Ingredients

2 pounds skinless, boneless chicken breast meat - cut into chunks1 ¼ cups sour cream1 (10.5 ounce) can condensed cream of chicken soup¼ teaspoon chili powder1 tablespoon butter1 small onion, chopped1 cup water1 bunch green onions, chopped, divided1 (4 ounce) can chopped green chiles, drained1 (1.25 ounce) package mild taco seasoning mix1 teaspoon lime juice½ teaspoon onion powder½ teaspoon garlic powder5 (12 inch) flour tortillas3 cups shredded Cheddar cheese1 (10 ounce) can enchilada sauce1 (6 ounce) can sliced black olives, drained
2 pounds skinless, boneless chicken breast meat - cut into chunks1 ¼ cups sour cream1 (10.5 ounce) can condensed cream of chicken soup¼ teaspoon chili powder1 tablespoon butter1 small onion, chopped1 cup water1 bunch green onions, chopped, divided1 (4 ounce) can chopped green chiles, drained1 (1.25 ounce) package mild taco seasoning mix1 teaspoon lime juice½ teaspoon onion powder½ teaspoon garlic powder5 (12 inch) flour tortillas3 cups shredded Cheddar cheese1 (10 ounce) can enchilada sauce1 (6 ounce) can sliced black olives, drained
Get ingredients

Directions

  1. Place chicken into a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until chicken is no longer pink and the juices run clear, about 10 minutes.

  2. Remove from the pot and let sit until cool enough to handle, 5 to 10 minutes. Shred chicken with two forks.

  3. Combine sour cream, condensed soup, and chili powder in a saucepan. Bring to a simmer, stirring occasionally, then turn off the heat and cover to keep warm.

  4. At the same time, melt butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shredded chicken, water, 1/2 of the green onions, green chiles, and taco seasoning; simmer for 10 minutes. Stir in lime juice, onion powder, and garlic powder; simmer for 10 more minutes.

  5. Preheat the oven to 350 degrees F (175 degrees C).

  6. Stir 1 cup soup mixture into the skillet with the chicken. Spread remaining soup mixture over the bottom of a 9x13-inch baking dish.

  7. Fill each tortilla with 1/5 of the chicken mixture and about 5 tablespoons Cheddar cheese.

  8. Roll tortillas around filling and place enchiladas, seam-side down, into the baking dish. Pour enchilada sauce over top and sprinkle with remaining Cheddar, remaining green onions, and olives.

  9. Bake in the preheated oven until filling is heated through and cheese is melted and bubbling, about 25 minutes.

 

Recipe Credit: MomSavedbyGrace

Photo Credit: DOTDASH MEREDITH FOOD STUDIOS

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