Chicken Enchiladas (The secret is in the sauce)

Lonna Weidemann

By
@MissMontana

A lot of steps but worth it.


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Rating:

Comments:

Serves:

6

Prep:

30 Min

Cook:

25 Min

Method:

Bake

Ingredients

2 lb
chicken
1 can(s)
cream of chicken soup
1 1/4 c
sour cream
1/4 tsp
chili powder
1 Tbsp
butter
1 can(s)
4oz chopped green chili drained
1 pkg
taco seasoning mix
1 bunch
green onion chopped
1 tsp
lime juice
1/2 tsp
onion powder
8
corn tortillas
3 c
shredded cheddar cheese
1 can(s)
enchilada sauce
1 can(s)
6 oz sliced black olives
1/4 tsp
garlic powder
1/2 c
diced onion

Directions Step-By-Step

1
Bring chicken to a boil in water then cover and simmer until chicken is no longer pink about 10 min. Shred chicken with fork. In another pan combine soup, sour cream, chili powder, simmer on low, stirring occasionally.
2
In a third pan heat butter in skillet over medium heat. Add onion and green chilies about 5 minutes. Add chicken, taco seasoning, 1/2 bunch of green onion. Simmer 10 minutes. Add soup mixture, lime juice, onion powder, garlic powder, olives.
3
Lightly coat pan with butter.
Heat oven to 350 spread 1 cup of sauce mix in the bottom of a 9x13 pan. Hold a tortilla in your hand to fill or set all of them in the pan side by side, folded, open to fill. Fill each tortilla with chicken, sprinkle with cheese Reserve 1/2 cheese for top. Fold over tortillas. Pour enchilada sauce over top then remaining cheese and green onions if you wish. Bake 25 minutes.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican
Hashtags: #Cream, #tortillas