Best Chicken Enchilada Recipe: Angela's Awesome Enchiladas

Ingredients

• 2 pounds skinless, boneless chicken breast meat - cut into chunks
• 1.25 cups sour cream
• 1 (10.5 ounce) can condensed cream of chicken soup
• 0.25 teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 cup water
• 1 bunch green onions, chopped, divided
• 1 (4 ounce) can chopped green chiles, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 teaspoon lime juice
• 0.5 teaspoon onion powder
• 0.5 teaspoon garlic powder
• 5 (12 inch) flour tortillas
• 3 cups shredded Cheddar cheese
• 1 (10 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives, drained

Instructions

1. Place the chicken in a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is fully cooked and the juices run clear, approximately 10 minutes. An instant-read thermometer should register 165 degrees F (74 degrees C) when inserted into the center.
2. Remove the cooked chicken from the pot and allow it to cool until you can handle it; shred the chicken using two forks.
3. In a saucepan, combine sour cream, condensed soup, and chili powder. Heat over medium heat until simmering, stirring occasionally. Then, remove from heat and cover to keep warm.
4. Meanwhile, melt butter in a skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Incorporate shredded chicken, water, half of the green onions, green chiles, and taco seasoning; simmer for 10 minutes. Mix in lime juice, onion powder, and garlic powder; continue to simmer for an additional 10 minutes.
5. Preheat your oven to 350 degrees F (175 degrees C).
6. Incorporate 1 cup of the soup mixture into the skillet with the chicken. Spread the remaining soup mixture evenly across the bottom of a 9x13-inch baking dish.
7. Fill each tortilla with 1/5 of the chicken mixture and approximately 5 tablespoons of Cheddar cheese.
8. Roll each tortilla around the filling and arrange the enchiladas, seam-side down, in the prepared baking dish. Pour enchilada sauce evenly over the top, then sprinkle with the remaining Cheddar cheese, green onions, and olives.
9. Bake in the preheated oven until the filling is thoroughly heated and the cheese is fully melted and bubbly, about 25 minutes.

Nutrition

• Calories: 710 kcal
• Fat Content: 36 g
• Fiber Content: 4 g
• Sugar Content: 4 g
• Sodium Content: 1765 mg
• Protein Content: 42 g
• Cholesterol Content: 126 mg
• Carbohydrate Content: 53 g
• Saturated Fat Content: 18 g
• Unsaturated Fat Content: 0 g